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Wild Garlic Mash with Horseradish and Cheese

VegetarianGluten Free

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.

Serves : 4–6
Prep : 10 minutes
Cook : 25 minutes
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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


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