Horseradish potato puree

Using a potato ricer ensures a smoother mash.
  • 6 large potatoes
  • 3 to 4 cloves garlic, smashed
  • 2 bay leaves
  • Salt and freshly ground black pepper
  • 500ml to 750ml double cream
  • 500ml to 750ml milk
  • 4 tbsps prepared horseradish
  • 2 tbsps chopped chives
1) Wash and scrub potatoes well. Peel and cut them into same-size pieces so they cook evenly.

2) Put them into a medium-sized pot and add the garlic, bay leaves, salt and pepper, to taste. Cover with the cream and milk and set over medium-high heat. Bring to a boil then reduce the heat to a simmer and cook until the potatoes are very tender, about 30 minutes.

3) When cooked, discard the bay leaves and the drain potatoes, reserving the cooking liquid. Mash the potatoes with a potato masher using 350ml of the cooking liquid; use more if necessary. Alternately, run the potatoes through a ricer or a food mill over a bowl and ladle in some of the cream mixture so they become creamy.

4) Stir in the horseradish and chopped chives and season with salt and pepper, to taste. Transfer to a serving bowl and serve immediately.

Rule the Kitchen with More Recipe Faves

Crispy mashed potato cakes
Crispy mashed potato cakes
Time
15
Serves
4
Difficulty
Easy
Truffle potato and carrot puree
Truffle potato and carrot puree
Time
60
Serves
4
Difficulty
Easy
American-style potato salad
American-style potato salad
Time
25
Serves
4 to 6
Difficulty
Easy
Mashed potatoes with sauteed mushrooms
Mashed potatoes with sauteed mushrooms
Time
10
Serves
6-8
Difficulty
Easy