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Horseradishy Potatoes

  • Yield: 2 to 3 servings


  • 1/2 pound small red-skinned potatoes, quartered
  • 1/2 cup Quick Horseradish Sauce (previous recipe) or sour cream
  • 2 tablespoons butter
  • 1 tablespoons cream
  • Salt and pepper
  • 3 tablespoons grated Parmesan cheese
  • 3 tablespoons finely-grated fresh horseradish root
  • 1 tablespoons chopped parsley
  • 1 tablespoons olive oil


  • Preheat broiler. Cook potatoes in salted water until very tender. Drain and mash potatoes in the pot. Add horseradish sauce, butter and cream; season to taste with salt and pepper. Transfer to a buttered ovenproof gratin or baking dish. Mix together remaining ingredients and spread over top. Broil until top is brown and crisp.