Mashed Potatoes with Horseradish and Porcini Oil
Mashed Potatoes go with almost everything, you just need to add the right notes to pair it well with some dishes. This particular version goes great with lamb, Steak, or even a dish that needs a side thats going to punch up he decadence level.
4 lb large yellow-fleshed potatoes such as Yukon Gold, peeled and quartered
*I generally don't peel my potatoes, but I find the skin with take away from the unique earthiness of the porcini oil
1 3/4 cups half-and-half
3/4 stick (6 tablespoons) unsalted butter, cut into tablespoon pieces
1 1/2 teaspoons of fine sea salt like Trapani
1/2 teaspoon fresh ground black pepper
1/8 cup Spicy Horseradish from Hawkshead
3 tablespoons of Porcini Oil from Etruria
1. Cover potatoes with salted cold water by 2 inches in a 5-quart heavy pot, then simmer, uncovered, until very tender, about 25 minutes.
While potatoes are simmering, bring half-and-half, butter, salt, and pepper just to a simmer, stirring until butter is melted. Keep hot, covered.
Drain potatoes in a colander, then immediately force through ricer into a large bowl. Stir in hot milk mixture, then horseradish and porcini oil.
Cooks' notes: • If you don't have a ricer or food mill, you can use a hand held masher or mixer, but the consistency of the potatoes won't be as smooth.