Smashed Potatoes with Horseradish Cream - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Joanna Saltz
The horseradish cream has an amazing kick.
Ingredients
- 2 lb. baby potatoes, a mix of red, blue, and Yukon gold
- 2 tbsp. extra-virgin olive oil
- 1 c. sour cream
- 2 tsp. horseradish
Instructions
- Preheat oven to 450 degrees F.
- Fill a medium pot with water. Bring water to a boil, and place potatoes in. Boil until fork tender, about 20 minutes. (Don’t let them get too soft!) Drain and empty onto a sheet pan.
- Using a potato masher, mash each potato into flattened disks. Drizzle with olive oil, and sprinkle with salt and pepper.
- Roast potatoes in oven until golden and crispy, about 25 minutes.
- Meanwhile, in a small bowl, mix sour cream and horseradish until well combined.
- Top each potato with a dollop of horseradish cream, and serve.
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