600g Maris Piper potatoes, peeled and sliced into 2cm rounds
1 beef stock pot
30g vegan butter
30g beef fat
100ml vegan double cream
2 thyme sprigs
1 rosemary sprig
1 garlic clove, peeled and bashed but left whole
1-3 tsp horseradish sauce, to taste
small bunch of chives, finely chopped
salt and white pepper
Method
Pop the potato slices into a saucepan of lightly salted, cold water. Add the stock pot, bring the liquid up to the boil, then simmer for around 20 minutes, until the slices fall off the tip of a knife. Drain in a colander.
Put the colander back on the empty pan on the turned-off hob ring, cover the potatoes with a clean tea towel and leave them to steam-dry for 5 minutes.
Meanwhile, in a small saucepan over a medium-low heat, add the butter, beef fat, cream, thyme, rosemary and garlic, and the horseradish sauce to taste. Season well with salt and pepper, and leave to warm through and infuse for 10 minutes. Taste again once the mixture is warm and add more horseradish sauce, if you fancy it.
Portion by portion, while still hot, pass the steam-dried potatoes through a sieve or potato ricer into a bowl, or mash with a potato masher.
Remove the herbs and garlic from the warm, infused cream and, using a rubber spatula, fold the cream into the mash. Taste for seasoning, then fold the chives through.