Mash with a twist.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|3 lb (1.35 kg) baking potatoes, such as Burbank, peeled and cubed||1 cup (4 oz/115 g) shredded Cheddar|
|salt and freshly ground black pepper||4 scallions, white and green parts, chopped|
|2 tbsp heavy cream||2 tbsp chopped parsley|
|2 tbsp whole milk||2 tbsp finely chopped chives|
|6 tbsp butter||1 tbsp prepared horseradish|
Place the potatoes in a large saucepan and add cold water to cover. Bring to a boil and add a little salt. Cover and reduce the heat to medium. Cook at a brisk simmer for 20-30 minutes, or until tender.
Drain well. Return to low heat and stir for a minute or two to evaporate excess liquid.
Add the cream, milk, and butter and mash. Add the Cheddar, scallions, parsley, chives, and horseradish and mix well. Season with salt and pepper and serve hot.
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