Horseradish Potato Cakes

Ingredients

• 800g potatoes suitable for boiling (e.g. Maris Piper, King Edward)
• 50g butter
• 40g double cream
• 20 – 35g Baxters Horseradish Sauce (depending of strength of flavour required)
• Salt and pepper
• 8 sausages

Method

1. Boil potatoes until cooked and drain thoroughly. Return to pan and mash or sieve potato until lump-free, add a little butter and cream to give a stiff but creamy texture. Add enough Baxters Horseradish sauce to give the required level of horseradish hit and adjust the seasoning to taste.
2. Spoon the mash into baking rings and chill for 30 minutes before removing from the rings and pan frying until lightly browned on each side.
3. Serve with your favourite sausages and a splash of gravy or with your choice of roasted or casseroled meats.