Potato and Cheese Purée with Horseradish Cream
6 medium Yukon Gold potatoes (2 pounds total), peeled and quartered
4 garlic cloves
1 1/4 teaspoon kosher salt, divided
3 Tablespoons unsalted butter, softened
3/4 cup whole milk
3/4 pound Gruyère cheese, grated (about 5 cups)
1/2 teaspoon freshly ground black pepper
2/3 cup very cold heavy cream
2 Tablespoons bottled horseradish
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 remaining 1/4 teaspoon of salt. Spread the the cream over the potato mixture. Broil 4 to 5 inches from the heat, rotating gratin if it isn't browning evenly, for 1 to 2 minutes. Enjoy!
Printed from thegalleygourmet.net