Infused with Confit Horseradish and Garlic
Serves 6
Prep time: 15 mins | Cooking time: 30-40 mins
Two questions we get asked a lot – 1) “How can I cook potatoes differently for 8 days and nights?”; and 2) “What on earth can I do with all this leftover horseradish?” Answer – try confiting the horseradish with garlic to bring out its natural sweet notes, and run the beautifully flavourful infused oil through your mash. We like to top ours with a little extra fresh horseradish grated on top for the bitter heat to shine through. It’s a match made in heaven!
Part of our ‘Ma Nishtana Menu’, designed to spark conversations about the 4 questions during your Seder night meal, this marror-infused mashed potato is the perfect accompaniment for our Passover Fried Chicken (P.F.C.) and Pesach BBQ Dipping Sauce, along with our Seder Plate Salad.
As versatile as it is tasty, this mash is also an excellent topping for Cottage Pie or Shepherd’s Pie, exquisite alongside Roast Beef, Salt Beef and BBQ Brisket, or an excellent alternative Shabbat pairing for Chulent. Or you could try it with Roast Chicken, Smokey Paprika Chicken or Chicken Marbella. The possibilities really are endless!
Ingredients
- 1.5kg Potatoes, peeled and cut into small chunks
- Salt and Pepper
- Grated Horseradish
For the Confit:
- 6-8 cloves Garlic, peeled
- 1/2 fresh Horseradish, peeled and cut into large chunks
- 1/2 cup Olive Oil (or enough to cover the garlic and horseradish)
Method
- Preheat oven to 180ºC (160ºC Fan / 350ºF).
- In a small ovenproof dish, add garlic and horseradish chunks and cover with 1/2 cup of olive oil.
Add more if required to cover. - Place in preheated oven and cook for 30-40 minutes, until garlic cloves are soft and lightly browned.
- Meanwhile, boil peeled potatoes in generously salted water for 15-20 minutes, until soft and fluffy.
- Drain potatoes and transfer to a large bowl.
- Remove the horseradish from the oil, then add several tablespoons of oil and 1/2 tsp black pepper to the potatoes and mash together.
- Serve drizzled with a little more oil and topped with the soft confit garlic and freshly grated horseradish.
Photo credit: Sophy Weiss Photography
