Potato-and-Cheese Purée
A luxurious and creamy potato purée enriched with Cantal or Gruyère cheese, topped with a horseradish-spiked whipped cream and broiled until golden. This elevated take on mashed potatoes combines the smoothness of Yukon Gold potatoes with rich dairy and sharp horseradish for an elegant side dish.
Ingredients
- •2 pounds Yukon Gold potatoes (6 medium)
- •4 cloves garlic cloves
- •1¼ teaspoons salt
- •3 tablespoons unsalted butter, softened
- •¾ cup whole milk
- •¾ pound Cantal or Gruyère cheese
- •½ teaspoon black pepper
- •⅔ cup chilled heavy cream
- •2 tablespoons drained bottled horseradish
- •1 piece equipment
Cooking Instructions
- 1.
Cover potatoes with salted water > by 2 inches in a 4- to 5-quart heavy pot and simmer until very tender, about 40 minutes. Drain in a colander.
40 min
- 2.
Mince garlic and mash to a paste with 1 teaspoon salt using side of a large heavy knife.
5 min
- 3.
When potatoes are cool enough to handle when held in a kitchen towel, peel and force through ricer into cleaned saucepan. Add butter, garlic paste, and milk and cook over moderately low heat, stirring vigorously with a wooden spoon, until fluffy and heated through, about 2 minutes. Add cheese and pepper and cook, stirring vigorously with a heatproof rubber spatula or wooden spoon, until cheese is melted, smooth, and almost taffylike, about 10 minutes.
15 min
- 4.
Preheat broiler. Butter baking dish. (If using 6 individual gratin dishes, butter and put on a baking sheet.)
5 min
- 5.
Transfer potato mixture to baking dish, smoothing top.
2 min
- 6.
Beat cream in a bowl with an electric mixer until it holds soft peaks, then beat in horseradish and remaining 1/4 teaspoon salt. Spread horseradish cream over potato mixture and broil 4 to 5 inches from heat, rotating gratin if it isn't browning evenly, until golden, 1 to 2 minutes.
7 min
