Horseradish potatoes

Horseradish potatoes


·        500g potatoes, cooked in their skins and scraped

·        1tbsp horseradish sauce

·        4 spring onions, finely chopped

·        Salt and freshly ground black pepper

·        2-3 tbsp good quality mayonnaise

·        1tbsp crème fraîche


1.      Put the potatoes into boiling salted water and simmer for 10-15 minutes, drain and, when they’re cool enough to handle (but not cold), peel or scrape off the skin.

2.      While they are still warm, roughly crush the potatoes with a fork (you want to keep some lumps).

3.      Meanwhile, mix the horseradish, spring onions, mayonnaise and crème fraîche together in a lard bowl, season with salt and freshly ground pepper, then fold in the crushed potatoes.


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