Ingredients & Recipe:
- 1 Tbls. minced shallots (similar to onion)
- 1/4 cup butter, softened (not melted)
- 1 Tbls. fresh flat leaf parsley, chopped
- 2 tsp. prepared horseradish
Begin by heating a small nonstick skillet over medium heat. Spray lightly with cooking spray, and begin to saute shallots, cook for 1-2 minutes. Remove, set aside to cool.
In a small bowl, combine & blend together shallots, butter, parsley and horseradish. Transfer butter mix onto a large piece of plastic wrap, shape it into a "log", and wrap tightly. Toss it into the refrigerator until it begins to get firm.
To serve, use a butter knife to slice off 1-2 small tabs of butter per heap of mashed potato. Finish by making a tally list of how many people said "your mashed potatoes with Horseradish butter were the best dish this whole Thanksgiving!"
You Could Also Try...
- Instead of refrigerating in the plastic wrap, spoon the mixed butter into a small side bowl to firm up.
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