- STEP 1
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.
- STEP 2
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.
- STEP 3
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.)