Bacon and Horseradish Mashed Potato

Give the potatoes a quick wipe over to remove any dirt and then peel.

Chop the potatoes into a similar size so they cook at the same rate.

While the potatoes are cooking, place a frying pan on a high heat. Cut the rind off the rashers and place in the pan to render the fat. Once lovely and crispy, add the rashers and fry until cooked to your liking. Remove from the pan and place on a kitchen paper covered plate. Allow to drain before cutting up into small pieces.

Place a colander over the sink and drain the potatoes. Leave to dry in their own steam for a few minutes and then return to the saucepan.

Using a potato masher, start to mash the potatoes. When the mash is approaching the texture you want, add the milk slowly, then the butter, horseradish sauce and salt and pepper (coarse).

Continue to mash until you achieve the texture and consistency you enjoy.

Taste and add more horseradish, salt and pepper if needed.

Serve hot with the bacon sprinkled on top in individual dishes or in a large serving dish.

Alternatively allow to cool fully and store for up to 2 days in the fridge to make later or longer in the freezer. Make sure you use an airtight container.