Red Potato Horseradish Cake From 2013 Obama Inaugural Lunch - cooking recipe

Ingredients

12 ounces red potatoes, medium sized, cut into 1-inch dice with skin on
1 tablespoon prepared horseradish
1/2 tablespoon whole grain Dijon mustard
3 tablespoons butter
1/2 cup heavy cream
2 tablespoons kosher salt
1 teaspoon white pepper
1/4 cup chives
1/2 gallon water
1 cup micro greens, available in specialty markets
2 -4 tablespoons olive oil

Preparation

In a large heavy-bottomed pot, place 1 Tb of salt and potatoes in 1/4 -1/2 gallon of water (or just enough to cover the potatoes. Bring to a boil over high heat.
Allow to simmer for 10-15 minutes until tender. Drain water and allow potatoes to sit in a strainer for 5 minutes to allow all water to drain.
Place potatoes, Dijon mustard, horseradish, 2 Tb of butter, heavy cream, remaining 1 Tb of salt, pepper and chives (or green part of scallions or leek) back into the same pot you used to boil the potatoes.
With a large kitchen spoon, stir and smash potatoes until mashed but still chunky, Adjust seasoning of salt and pepper to taste.
Using an ice cream scoop, portion a 3-ounce scoop onto a baking sheet oiled with olive oil. Form potatoes into a cake shape and top with remaining 1 Tb of butter, dividing equally among 10 potato cakes.
Place potatoes under the broiler (or in a toaster oven on broil) for 4-5 minutes until golden brown.