Heat oven to 190C/170C fan/gas 7. Tip
cream, milk, garlic and horseradish into a
large saucepan, season, then bring to the
boil. Reduce the heat, add the potatoes,
stir to stop them sticking together, then
cook for 10 mins until tender.
Pour the potatoes and horseradish
cream into an ovenproof dish. You can
do this up to a day ahead. Cover, store in
the fridge, then bring back to room temp
an hour before you want to bake.
Bake for the
30 mins at 190C/ 170C fan/ gas 5, (if you're cooking Roast beef & carrots with easy gravy, you can pop it on the shelf below the beef for the last 30 minutes of the beef's cooking time); then
increase the temp to 220C/200C fan/
gas 7 and cook for another 30-35 mins.
(Add the muffin tin for the Yorkshires
when you turn the oven up.)