Horseradish Potato Puree

1. 1

   Wash and scrub potatoes well.

2. 2

   Peel and cut them into same-size pieces so they cook evenly.

3. 3

   Put them into a medium-sized pot and add the garlic, bay leaves, salt and pepper, to taste.

4. 4

   Cover with the cream and milk and set over medium-high heat.

5. 5

   Bring to a boil then reduce the heat to a simmer and cook until the potatoes are very tender, about 30 minutes.

6. 6

   When cooked, discard the bay leaves and the drain potatoes, reserving the cooking liquid.

7. 7

   Mash the potatoes with a potato masher using 1 1/2 cups of the cooking liquid; use more if necessary.

8. 8

   Alternately, run the potatoes through a ricer or a food mill over a bowl and ladle in some of the cream mixture so they become creamy.

9. 9

   Stir in the horseradish and chopped chives and season with salt and pepper, to taste.

10. 10

    Transfer to a serving bowl and serve immediately.

* Per serving · 4 servings · Values may vary.