Horseradish Potato Puree
- 6 large Yukon gold potatoes
- 3 to 4 cloves garlic, smashed
- 2 bay leaves
- Kosher salt and freshly ground black pepper
- 2 to 3 cups heavy cream
- 2 to 3 cups whole milk
- 4 tablespoons prepared horseradish
- 2 tablespoons chopped chives
DirectionsWatch how to make this recipe.
Wash and scrub potatoes well. Peel and cut them into same-size pieces so they cook evenly. Put them into a medium-sized pot and add the garlic, bay leaves, salt and pepper, to taste. Cover with the cream and milk and set over medium-high heat. Bring to a boil then reduce the heat to a simmer and cook until the potatoes are very tender, about 30 minutes. When cooked, discard the bay leaves and the drain potatoes, reserving the cooking liquid. Mash the potatoes with a potato masher using 1 1/2 cups of the cooking liquid; use more if necessary. Alternately, run the potatoes through a ricer or a food mill over a bowl and ladle in some of the cream mixture so they become creamy. Stir in the horseradish and chopped chives and season with salt and pepper, to taste. Transfer to a serving bowl and serve immediately.
Recipe courtesy of Tyler Florence