Potato-And-Cheese Purée

• 2 pounds Yukon Gold potatoes (6 medium)
• 4 garlic cloves
• 1 1/4 teaspoons salt
• 3 tablespoons unsalted butter, softened
• 3/4 cup whole milk
• 3/4 pound Cantal or Gruyere cheese, coarsely grated on large holes of a box grater (5 cups)
• 1/2 teaspoon black pepper
• 2/3 cup chilled heavy 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

1. Cover potatoes with
2. > by 2 inches in a 4- to 5-quart heavy pot and simmer until very tender, about 40 minutes. Drain in a colander.
3. Mince garlic and mash to a paste with 1 teaspoon salt using side of a large heavy knife.
4. 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.
5. Preheat broiler. Butter baking dish. (If using 6 individual gratin dishes, butter and put on a baking sheet.)
6. Transfer potato mixture to baking dish, smoothing top.
7. Beat cream in a bowl with an electric mixer until it holds soft peaks, then beat in horseradish and remaining 1/4 teaspoon salt. Spread horseradish cream over potato mixture and broil 4 to 5 inches from heat, rotating gratin if it isn't browning evenly, until golden, 1 to 2 minutes.

potatoes, garlic, salt, unsalted butter, milk, cantal, black pepper, chilled heavy cream, horseradish, potato ricer

Taken from www.epicurious.com/recipes/food/views/potato-and-cheese-puree-238418 (may not work)