Horseradish Potato Puree

Name: Horseradish Potato Puree
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 6 to 8 servings
Ingredients: 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

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Level: Easy
Total: 55 min

Prep: 20 min
Cook: 35 min

Yield: 6 to 8 servings

Level: Easy
Total: 55 min

Prep: 20 min
Cook: 35 min

Yield: 6 to 8 servings

Ingredients

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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

Directions

Watch 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.