Horseradish Mashed Potatoes
If you are looking for a mashed potato recipe that is a bit more interesting than the standard butter/cream/salt combo, try this one from the River Cottage Cookbook, by Hugh Fearnley-Whittingstall
2 lbs. potatoes, chopped
½-cup whole milk
6 tablespoons butter
a pinch of freshly ground nutmeg
salt and freshly ground pepper
2 tablespoons freshly ground horseradish
Put the milk, butter, nutmeg and some black pepper into a pan and put it over low heat to melt the butter. Â Grate the horseradish root into the hot milk and butter mixture, and then leave to infuse for a half an hour (off the heat). Â Add a tablespoon of salt to a large pan of water and bring to a boil. Cut the potatoes into roughly equal pieces. Â Pour cold water over them, stir briefly, and then drain. Add the potatoes to the pan when the water is boiling. Â Turn down the heat to a simmer and cook until the potatoes are easily pierced with a fork. Â Pour into a colander and leave for at least 3 minutes (this lowers the water content in the potatoes). Â Warm your milk and butter mixture until hot, but not quite boiling. Â Pile the potatoes into a potato ricer or food mill and squeeze them into the seasoned hot milk. Â Â Stir well with a wooden spoon to get a smooth, even texture, then taste for seasoning. Â Serve at once.