Rich, buttery potatoes are the perfect foil for pungent, spicy, freshly grated horseradish, a fiery cousin to kale, cauliflower, and Brussels sprouts. Although bottled horseradish will do in a pinch, there’s nothing like the bite of the freshly grated root. For spectacular results, serve Pepper-crusted Beef with Cognac and Golden Raisins (page 93) or Braised Short Ribs (page 87) on a bed of this.

　　

Ingredients

serves 4 to 6

　　2 pounds Yukon gold potatoes, peeled and quartered

　　Coarse salt and freshly ground black pepper

　　1/2 cup heavy cream

　　1/2 cup milk

　　1/2 cup (1 stick) unsalted butter, cut into pieces

　　2 tablespoons grated fresh or well-drained bottled horseradish

　　

Step 1

In a large, heavy-bottomed saucepan, place the potatoes and cover with cold water. Season with salt, bring to a boil over high heat, then decrease the heat to low. Gently simmer until fork tender, about 25 minutes.

　　

Step 2

Meanwhile, in a second saucepan, combine the cream, milk, butter, and horseradish over low heat. Cook until the butter is melted; cover and keep warm.

　　

Step 3

Drain the potatoes in a colander and return them to the saucepan over medium heat. Cook, stirring constantly, until a floury film forms on the bottom of the pan, 1 to 2 minutes. Remove from the heat. Mash the potatoes in the saucepan until smooth with a ricer, food mill, or potato masher. Add the warm cream sauce, stirring vigorously until well combined. Taste and adjust for seasoning with salt and pepper. Serve immediately.

　　From Bon Appétit, Y’all: Recipes and Stories From Three Generations of Southern Cooking, © 2008 by Virginia Willis. Reprinted by permission of Ten Speed Press. Buy the full book from Amazon or Abe Books.