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Horseradish mashed potatoes

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Ingredients for 2 servings:

  • 600 g potatoes, floury
  • Salt
  • 150 g sour cream
  • 2 tsp horseradish, from the jar
  • 5 tbsp milk, warm
  • 1 pack of garden cress

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Peel and dice the potatoes, and cook in boiling salted water for 20 minutes. Drain and simmer in a saucepan over low heat. Mash with a potato masher. Stir in the sour cream, horseradish, and milk. Season with salt. Cut the garden cress from the garden bed, mix half into the horseradish and potato mash, and sprinkle the remaining cress on top just before serving. We ate the mash with the salmon and cucumber pan; it tasted absolutely delicious! It’s also great with pan-fried dishes. The original recipe calls for 2 tablespoons of horseradish in the mash, but it’s best to work your way up slowly.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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