Potato-and-Cheese Purée

Directions

1. 1.

   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.

2. 2.

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

3. 3.

   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.

4. 4.

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

5. 5.

   Transfer potato mixture to baking dish, smoothing top.

6. 6.

   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.