Ingredients:

  • g Potatoes (Yukon Gold or Maris Piper), peeled and quartered
  • g Unsalted Butter, room temperature
  • ml Heavy Cream (Whipping Cream), warmed slightly
  • Tbsp Prepared Horseradish Sauce
  • Salt & Freshly Ground Black Pepper, to taste
  • g Shallots, peeled, whole or halved
  • ml Olive Oil (for shallots)
  • ml Balsamic Vinegar
  • g Brown Sugar (lightly packed)
  • g Fresh Asparagus, trimmed
  • ml Olive Oil (for asparagus)
  • Flaky Sea Salt (e.g., Maldon), for finishing

Instructions:

  1. Start the Mash: Place potatoes in a large saucepan, cover with cold, salted water. Bring to a boil and cook until fork-tender (about 15–20 minutes).
  2. Prepare Asparagus: While potatoes cook, toss trimmed asparagus with 1 Tbsp olive oil and a pinch of salt. Set aside for roasting later.
  3. Begin Shallot Glaze: Heat 1 Tbsp olive oil in an oven-safe skillet over medium heat. Add shallots and sauté until lightly softened and beginning to brown (about 5 minutes).
  4. Roast Shallots: Transfer the skillet to a preheated oven set to 400°F (200°C). Roast for 15 minutes until tender.
  5. Finish Mash: Drain potatoes well. Return to the pot off the heat. Add butter, then gradually whisk in warmed cream until smooth. Stir in horseradish, salt, and pepper. Keep warm, covered.
  6. Glaze Reduction: While shallots roast, combine balsamic vinegar and brown sugar in a small saucepan. Bring to a simmer and cook gently until reduced by about half and syrupy (about 5-7 minutes). Do not burn.
  7. Roast Asparagus: Place the seasoned asparagus on a baking sheet. Place in the oven alongside the shallots for the last 10 minutes of their cooking time until tender-crisp.
  8. Final Assembly: Remove shallots from the oven. Pour the balsamic reduction over them, tossing gently to coat.
  9. Plate Up: Spoon the creamy mash onto plates, top with glazed shallots, and arrange the bright green asparagus alongside. Serve immediately.