Potato and Cheese Purée with Horseradish Cream
These smooth, creamy, and cheesy mashed potatoes deliver an exhilarating hit of a bruléed horseradish cream on top. They are perfectly paired with holiday roasts!
Servings: 8
Equipment
Ingredients
- 6 medium Yukon Gold potatoes 2 pounds total, peeled and quartered
- 4 garlic cloves
- 1 ¼ teaspoon Kosher salt divided
- 3 tablespoons unsalted butter softened
- ¾ cup whole milk
- ¾ pound Gruyère cheese grated (about 5 cups)
- ½ teaspoon freshly ground black pepper
- ⅔ cup very cold heavy cream
- 2 tablespoons bottled horseradish
Instructions
- In a large pot, cover the potatoes with 1-inch of water and add 1 tablespoon of kosher salt. Bring to a boil; reduce the heat to a simmer and cook until the potatoes can easily be pierced with a sharp knife, about 18-20 minutes. Drain.
- Meanwhile, mince the garlic and mash to a paste with 1 teaspoon of the salt, using the side of a large knife. Force the potatoes through a ricer into a cleaned saucepan. Add the butter, garlic paste, and milk, and heat over moderately low heat, stirring vigorously with a wooden spoon. Add the cheese and pepper and cook, stirring vigorously, until the cheese is melted and the purée is smooth, about 10 minutes. Remove from the heat.
- Preheat the broiler. Butter a 2-quart capacity baking dish. Transfer the potato mixture to the baking dish, smoothing the top. With a whisk or hand-held mixer, beat the cream until it holds soft peaks. Beat in horseradish and the remaining ¼ teaspoon of salt. Spread the cream over the potato mixture. Broil 4 to 5 inches from the heat, rotating the gratin if it isn't browning evenly, for 1 to 2 minutes. Enjoy!
Nutrition
Calories: 386kcal | Carbohydrates: 23g | Protein: 16g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 704mg | Potassium: 583mg | Fiber: 3g | Sugar: 3g | Vitamin A: 866IU | Vitamin C: 24mg | Calcium: 491mg | Iron: 1mg
