Wild Garlic Mash with Horseradish and Cheese
Flavoured with peppery horseradish and aromatic wild garlic and topped with melting cheese, this decadent mash is great as a side dish or as a vegetarian main course. The cheese we’ve chosen is Lancashire, but you can use anything with a crumbly texture and sharp flavour, such as Caerphilly, Cheshire or Wensleydale.
- 800g potatoes (Desirée or King Edwards for preference)
- 2 tablespoons double cream
- 2 tablespoons milk, plus extra as needed
- 50g butter
- Small handful wild garlic leaves (about 80g)
- 1 tablespoon grated fresh horseradish root
- 50g Lancashire or other crumbly, sharp cheese
- Salt and freshly ground black pepper
- Peel the potatoes and cut them into big chunks. Cover with cold water, add ½ teaspoon of salt and bring to the boil. Simmer for about 20 minutes, until the potatoes are tender to the point of a knife. Drain the potatoes in a colander and cover with a teatowel.
- Rinse the wild garlic and throw the leaves into a heavy-based pan with water still clinging to them. Set the pan over medium heat and put on a lid. Cook the leaves until tender, about 2 minutes. Set aside.
- Crush the potatoes with a masher, adding half the butter, the cream and the milk. To make an extra silky, fluffy mash, whisk in the cream and milk with an electric mixer (but never a processor, which will turn the mixture gluey). Beat in enough milk to get the mash to a soft consistency. Stir in the grated horseradish and wild garlic and taste for seasoning (remember that the cheese will add more saltiness). Keep warm.
- Melt the remaining butter (use the pan in which you cooked the wild garlic – it should still be warm). Turn out the mash into a warm serving dish. Swirl the top, then crumble over chunks of the cheese. Pour over the melted butter and serve.
Recipe and photos by Otherwise for Wild Food UK