Potato-and-Cheese Purée

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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This luxurious potato and cheese purée is a sophisticated take on classic mashed potatoes, inspired by the traditional French aligot. By combining buttery Yukon Gold potatoes with the nutty depth of Gruyère or Cantal cheese, you create a texture that is famously smooth and elastic. The addition of a lightly whipped horseradish cream topping provides a sharp, fresh contrast to the rich, savoury base, making it an exceptional vegetarian side dish for any special occasion.

Ideal for autumn gatherings or as a comforting accompaniment to a Sunday roast, this recipe relies on a potato ricer to achieve its signature velvet-like consistency. The gratin-style finish under the grill adds a beautiful golden colour and a gentle heat from the horseradish. Serve this indulgent mash alongside roasted root vegetables or a crisp green salad for a balanced and satisfying homemade meal.

Ingredients for Potato-and-Cheese Purée

900g Yukon Gold potatoes (6 medium)
4 dientes de ajo
1 1/4 cucharaditas de sal
3 cucharadas de mantequilla sin sal, ablandada
180ml de leche entera
350g Cantal or Gruyère cheese, coarsely grated on large holes of a box grater (750g )
1/2 cucharaditas de pimienta negra
160ml chilled double cream
2 tablespoons drained bottled horseradish
a potato ricer or a food mill fitted with medium disk
1 (2-quart) ceramic or metal shallow baking dish or 6 (1-cup) shallow gratin dishes

How to make Potato-and-Cheese Purée

Cover potatoes with salted water > by 2 inches in a 4- to 5-quart heavy pot and simmer until very tender, about 40 minutes. Drain in a colander.

Mince garlic and mash to a paste with 1 teaspoon salt using side of a large heavy knife.

When potatoes are cool enough to handle when held in a kitchen towel, peel and force through ricer into cleaned saucepan. Add butter, garlic paste, and milk and cook over moderately low heat, stirring vigorously with a wooden spoon, until fluffy and heated through, about 2 minutes. Add cheese and pepper and cook, stirring vigorously with a heatproof rubber spatula or wooden spoon, until cheese is melted, smooth, and almost taffylike, about 10 minutes.

Preheat grill. Butter baking dish. (If using 6 individual gratin dishes, butter and put on a baking sheet.)

Transfer potato mixture to baking dish, smoothing top.

Beat cream in a bowl with an electric mixer until it holds soft peaks, then beat in horseradish and remaining 1/4 teaspoons salt. Spread horseradish cream over potato mixture and grill 4 to 5 inches from heat, rotating gratin if it isn't browning evenly, until golden, 1 to 2 minutes.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.