- 900g potatoes such as Desirée, King Edward or Maris Piper, cut in chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 150ml whipping or double cream
- 100g unsalted butter
- 2 tbsp fresh horseradish, grated, or creamed horseradish
Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.
Bring the potatoes to the boil in a pan of salted water and cook for 25–30 mins or until tender (alternatively, you could steam them). Drain in a colander and pass through a potato ricer, or mash thoroughly by hand, then pass through a sieve.
Heat the cream and butter until almost boiling, then gradually add the liquid to the potatoes until you have smooth purée. Stir in the horseradish, season to taste and serve with a drizzle of olive oil.