Most people are only familiar with pre-made horseradish, but when freshly prepared it has a much more intense flavour and pungent aroma. Hold on to your socks though, or they may well be knocked off.
1.5kg Otway red potatoes, skins left on and cut into eights (Potatoes & Things, Stalls 27-28, A Shed)
100 grams fresh horseradish, peeled and cut into pieces (Potatoes & Things, Stalls 27-28, A Shed)
1 tbsp salt flakes (Market Organics, Stall 46-55, I Shed)
3 tbsp unsalted butter (Curds and Whey, Shop 12-13, Dairy Hall)
1 cup milk (Market Organics, Stall 46-55, I Shed)
2 cups coarsely grated gouda (Tina Gourmet Cheese Deli, Shop 33-35, Dairy Hall)
cracked black pepper (Green Valley Spices, Stalls 36-40, B Shed)
Place potatoes, horseradish and salt in a large saucepan and cover with cold water. Bring to the boil and cook for 20-30 minutes, until potatoes are very tender. Drain and return potatoes and horseradish to the pot.
Heat the butter and milk in a saucepan over medium heat until butter is melted and milk is warm. Combine the milk mixture with the potatoes, then stir through the gouda.
Use a potato masher to roughly smash the potatoes until thick and creamy. Season to taste with more salt flakes, if necessary, and freshly cracked black pepper.