Thanks!: Potatoes with Horseradish and Cream

I really love to cook, but sometimes I really love it even more when people cook for me. My family lives at a pretty amazing place called Gould Farm, and we tend to head over there for Thanksgiving most of the time. Thanksgiving, in its perfect ratio of gratitude and food is one of my favorite holidays, and the farm is an excellent place to feel thankful and to eat a lot. They raise a bunch of turkeys in preparation for this day, and I think that the turkeys must even be thankful to be part of such a celebration.

There were some pretty amazing culinary moments in this meal. The green beans had a perfect amount of crunch that makes you want to eat them with your fingers.

Of course no matter what kind of divine revelation is on their plates, my children will only eat bread.

The real star star of this show, next to the oldest member of the community holding the youngest (Roma, 98, holding Sonja, 7 weeks)

was the roasted potatoes with horseradish and cream. I know that to put these two events in the same category may seem odd, but once you try these potatoes you will understand. Both the combinations of Roma and Sonja and Potatoes and Horseradish will bring tears of joy to your eyes.

This recipe comes from the most talented Flavio Lichtenthal, and Sierra of the kitchen team executed the recipe beautifully. Sierra gave me an approximate recipe- this is one that you can play with and I think it will just be good no matter what you do. So here goes:

Cut the potatoes into bite-sized chunks, toss in olive oil, salt, pepper, paprika and garlic powder. Roast them in a 375 degree oven until they are done. We all have our own opinions on this one- just taste to make sure.

Make the sauce- for every 1 cup of heavy cream, use 1/2 T of dijon mustard and 1/2 T of horseradish. Season with salt and pepper and add a splash of soy sauce.
Toss the roasted potatoes in the sauce. Bring out the tissues. Give thanks.