Horseradish Potatoes

Horseradish potatoes to be served with Roast Rack of Venison and Sauteed Carrots and Leeks. Recipe extracted from Winter, 1988, Epicure supplement of Toronto Life Magazine.

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• 3  lbs new potatoes, scrubbed
•  salt
• 2  tablespoons  grated  fresh horseradish
• 1⁄4 teaspoon  grated nutmeg
• 1  cup milk
• 1⁄4 lb unsalted butter
•  black pepper, freshly ground
• 1  garlic clove, coarsely chopped
• 4  tablespoons flat-leaf Italian parsley, coarsely chopped

Directions

1. Boil potatoes in salted water until easily pierced with a knife.
2. Drain and pass through a food mill or ricer.
3. Add remaining ingredients; combine well.
4. Keep warm until ready to serve with meat and other vegetables.