Potato-And-Cheese Purée

Potato-And-Cheese Purée
Potato-And-Cheese Purée

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    pounds Yukon Gold potatoes (6 medium)

  • 4

    garlic cloves

  • 1 1/4

    teaspoons salt

  • 3

    tablespoons unsalted butter, softened

  • 3/4

    cup whole milk

  • 3/4

    pound Cantal or Gruyère cheese, coarsely grated on large holes of a box grater (5 cups)

  • 1/2

    teaspoon black pepper

  • 2/3

    cup chilled heavy cream

  • 2

    tablespoons drained bottled horseradish

Directions

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. Mince garlic and mash to a paste with 1 teaspoon salt using side of a large heavy knife. 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. Preheat broiler. Butter baking dish. (If using 6 individual gratin dishes, butter and put on a baking sheet.) Transfer potato mixture to baking dish, smoothing top. 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.

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