- 900g King Edward or Maris Piper potatoes
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 100ml whipping cream
Fresh unpasteurised milk quickly separates and the fat rises to the top. This fat layer is then…
- 3 tbsp milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 2 tbsp fresh horseradish, ready grated horseradish from a jar, or creamed horseradish
Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.
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.
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.