Horseradish mash

Horseradish mash

Give your mash a kick with the addition of horseradish

Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Ready in 40-50 mins
Freezable

Method

  1. Boil the whole potatoes in their skins for 30-40 mins, or until tender (timing depends on their size). Drain and peel off the skins. Put the potatoes back in the pan, cover and gently heat for a minute or two.
  2. Remove from the heat and mash the potatoes with the butter until no lumps are left, then heat 100ml whipping cream and the milk together and add that to the mashed potatoes. Stir in 2 tbsp grated fresh horseradish, ready grated horseradish from a jar, or creamed horseradish (for a slightly milder taste), then season to taste.

Per serving

366 kcalories, protein 6g, carbohydrate 41g, fat 21 g, saturated fat 13g, fibre 3g, salt 0.26 g

Recipe from Good Food magazine, March 2005.

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Latest comments and suggestions

  • 09 December 2007

    Lynn rated and commented on this recipe

    5 stars

    Brilliant mash! Went perfectly with the Guinness Stew, good old tasty, hearty meal!

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  • 20 December 2007

    Jamie rated this recipe

    5 stars

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Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Ready in 40-50 mins
Freezable

Ingredients

  • 900g King Edward or Maris Piper potatoes
  • 50g butter
  • 100ml whipping cream
  • 3 tbsp milk
  • 2 tbsp fresh horseradish , ready grated horseradish from a jar, or creamed horseradish
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Per serving

366 kcalories, protein 6g, carbohydrate 41g, fat 21 g, saturated fat 13g, fibre 3g, salt 0.26 g

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