History and Origin of Mashed Potatoes with Horseradish Cream
Mashed potatoes are a traditional and widely known dish in many cultures, especially in Latin America and Europe. The basic preparation involves boiling potatoes, mashing them, and adding ingredients that provide flavor and texture. This dish has its roots in European cuisine, where potatoes, originally from South America, were incorporated into a variety of recipes after their arrival in the old continent.
In Latin America, mashed potatoes are commonly known as "puré de papa" or simply "puré". However, in different countries, it may have small variations or different names. For example, in Mexico and Central America, it is usually called "puré de papa", while in countries like Argentina and Chile, the same name is used but typical ingredients are added to give it a distinctive touch, such as horseradish cream.
Horseradish cream, also known as "rábano picante" or "horseradish" in English, is a condiment that provides a strong and slightly spicy flavor, very popular in European cuisine and adapted in some Latin American regions to enrich dishes like mashed potatoes. This combination not only adds a characteristic flavor but also offers a different and stimulating culinary experience for the palate.
How to Prepare Mashed Potatoes with Horseradish Cream
Ingredients: Potatoes, Water, Salt, Butter, Pepper, Sour Cream, Horseradish, Parsley.
Steps:
Peel and quarter the potatoes.
Cook in boiling water with salt in a medium saucepan until tender, then drain.
Mash, adding 1 teaspoon of butter and pepper.
Add sour cream, horseradish, and chopped parsley.
Whip as for mashed potatoes.
Place in a serving dish.
Top with 1 teaspoon of melted butter and serve.
