Horseradish mash Recipe
- potatoes
- salt
- butter
- milk
- 2 tbsp freshly grated horseradish root
- Boil the potaotes in their skins in very well-salted water. (Choose roughly similar-sized potatoes so they cook at the same rate.)
- Add the milk and butter to a saucepan and heat. Add 2 tbsp of freshly grated horseradish root to the hot milk and butter then infuse with a lid on for about half an hour. Do this in a separate pan just after the potatoes have gone on, and by the time they are cooked the horseradish flavour will be fully infused.
- When the potatoes are thoroughly cooked, drain them in a colander and leave them to steam until just cooked enough to handle. Then the skins are easilly peeled off with your fingers.
- Break up the potatoes roughly with a fork to allow more moisture to steam off.
- After a couple of minutes more steaming, the potatoes can then be sieved into the pan of bubbling hot milk and butter, or eveb cream and butter and whisk until smooth.
- Taste and carefully adjust the seasoning again before serving.
