Curtis Stone spices up an old favourite with an unexpected hit of horseradish.
- Place the potatoes in a large heavy based saucepan. Add enough cold water to cover the potatoes. Season the water generously with salt. Bring the water to a boil over high heat and cook for about 15 minutes, or until the potatoes are tender. Strain the potatoes in a colander and stand for 5 minutes to steam dry.
- Working in batches, press the potatoes through a potato ricer or sieve into the same pan. Whisk in the warmed milk, sour cream, butter, and horseradish until smooth. Season to taste with salt and pepper.
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