Horseradish gives a lift to potatoes and keeps them a good colour.
Servings: 8
Ready Time: 40 minutes
Ingredients
2 kg (4 lbs) yellow fleshed potatoes, peeled and cut into even-sized chunks
1 cup hot milk or cream
1/3 cup soft butter
1/3 cup grated fresh horseradish
Salt and freshly ground pepper
Method
Place potatoes in a pot and cover with cold, salted water. Bring to a boil for 15 to 20 minutes or until potatoes are fork tender.
Drain potatoes and return to pot. Place pot over turned-off burner and shake pan to make sure potatoes are really dry.
Either rice potatoes through a food mill or use an electric mixer for the best texture. Beat or rice until smooth then slowly beat in hot milk, butter and grated horseradish with an electric mixer.
The consistency should be creamy. Season well with salt and pepper.
Lucy Waverman