Beef Tongue Polonaise, Mashed Potatoes and Horseradish Sauce

Ingredients

• 2 lb Russet Potatoes (Peeled and cut into 1-inch cubes)
• 1 tbsp Salt (For boiling water)
• 0.5 cup Unsalted Butter (Cut into pieces, at room temperature)
• 0.5 cup Whole Milk (Warmed)
• 0.5 tsp Black Pepper (Freshly ground)
• 1 tbsp Fresh Chives (Finely chopped, for garnish (optional))

Instructions

1. 1

   Cook the Potatoes

   • Place the peeled and cubed potatoes in a large pot or Dutch oven.
   • Add enough cold water to cover the potatoes by at least 1 inch. Add 1 tablespoon of salt to the water.
   • Bring the pot to a rolling boil over high heat, then reduce the heat to medium and let it simmer steadily.
   • Cook for 15-20 minutes, or until the potatoes are very tender and a fork pierces them with no resistance.
2. 2

   Drain and Dry the Potatoes

   • Drain the potatoes thoroughly in a colander, shaking to remove excess water.
   • Return the empty pot to the stove over low heat. Add the drained potatoes back to the pot.
   • Let the potatoes sit in the warm pot for 1-2 minutes, shaking occasionally, to evaporate any remaining moisture. This is a crucial step for fluffy, not watery, mashed potatoes.
3. 3

   Mash the Potatoes

   • Remove the pot from the heat.
   • Mash the potatoes until they are completely broken down. For the smoothest, fluffiest texture, pass the potatoes through a ricer or food mill. A hand masher also works well for a more rustic texture.
4. 4

   Incorporate Butter and Milk

   • Add the room temperature butter pieces to the hot mashed potatoes and use a spatula to gently fold them in until the butter is fully melted and incorporated.
   • Slowly pour in the warm milk while continuing to fold gently. Stop when the potatoes reach your desired creamy consistency. Avoid overmixing.
5. 5

   Season and Serve

   • Season with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.
   • Stir gently, taste, and adjust the seasoning as needed.
   • Transfer to a warm serving bowl, garnish with fresh chives if desired, and serve immediately.

Ingredients

• 1 cup Sour Cream (Full-fat recommended for best texture)
• 0.25 cup Prepared Horseradish (Drained well to remove excess liquid)
• 1 tbsp Dijon Mustard
• 1 tsp White Wine Vinegar (Can be substituted with fresh lemon juice)
• 0.5 tsp Worcestershire Sauce
• 0.25 tsp Fine Sea Salt (Adjust to taste)
• 0.25 tsp Black Pepper (Freshly ground)
• 1 tbsp Fresh Chives (Finely chopped, for garnish)

Instructions

1. 1

   In a medium bowl, combine the sour cream, drained prepared horseradish, Dijon mustard, white wine vinegar, and Worcestershire sauce. Whisk until the mixture is smooth and fully incorporated. This should take about 1-2 minutes.

2. 2

   Season the sauce with fine sea salt and freshly ground black pepper. Stir again and taste. Adjust the amount of horseradish for more heat or salt and pepper for seasoning, if needed.

3. 3

   Cover the bowl with plastic wrap or transfer the sauce to an airtight container. Refrigerate for at least 30 minutes before serving. This chilling period is crucial as it allows the flavors to meld and the spiciness of the horseradish to bloom.

4. 4

   Just before serving, give the sauce a final stir. Garnish with finely chopped fresh chives. Serve chilled alongside your favorite meats or as a spread.