Ingredients for Horseradish Mash
Currently displaying quantities in US Imperial Measurements
How to Cook Horseradish Mash
- Boil the whole potatoes in their skins for 30-40 minutes until you can easily pierce with a fork (timing depends on their size). Drain off the water then peel off the skins. Put the potato 'flesh' back in the pan and mash with the butter until no lumps are left.
- In a small pan, heat the thick cream (whipping cream is best) and the milk together and add that to the mashed potatoes. Stir in 2 tablespoons of grated fresh horseradish, ready grated horseradish from a jar, or creamed horseradish (for a slightly milder taste), then season to taste with salt and freshly ground black pepper. Serve hot.
GRAHAM'S HOT TIP:
If you want to be decadent, don't bother mixing milk and cream, just use ¼ pint (150ml) of cream!
Reviews of Horseradish Mash
November 21 2014
Believe it or not, we use this mash for our kids. We serve it with good quality sausages and seasonal vegetables. We use half the quantity of horseradish and the children just love it. What a nice change from ordinary mash
NanaC (4 reviews)
July 28 2014
Gorgeous! Great side for your Guinness Stew recipe, and plenty left over for the freezer and a quick meal! Will be using this as a staple recipe for mash from now on!
Ida (7 reviews)
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