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Mashed potatoes with roasted garlic and horseradish in a white pot

ROASTED GARLIC HORSERADISH MASHED POTATOES


Description

One taste of these creamy and tangy Roasted Garlic Horseradish Mashed Potatoes and you won’t want a bite of any other mashed potato dish. Perfect with chicken, pork roast, or beef, this recipe can be made in advance and warmed in the microwave before serving.


Scale

Ingredients

  • 3 pounds Yukon Gold potatoes, peeled and quartered
  • Cold water – enough to cover the potatoes in a pot by one inch
  • Kosher salt
  • ½ cup butter, room temperature
  • ½ cup half and half
  • ½ cup sour cream
  • 4 ounces cream cheese, room temperature
  • 6 cloves roasted garlic
  • 3 tablespoons prepared horseradish
  • Freshly cracked black pepper
  • Fresh chopped chives for garnish

Instructions

  1. In a large pot, cover potatoes with enough cold water to cover by an inch. Add a healthy handful of salt to the water. The water should taste mildly salty. Bring to a boil and cook until the potatoes are soft – about 20 minutes. Drain and return to the pot. Stir the drained potatoes in the pot over medium heat to help dry out the potatoes. Once dried, use a potato masher to mash the potatoes until all large chunks are broken down.
  2. Meanwhile, in a small saucepan over medium-low heat, melt butter, half and half, sour cream, cream cheese, garlic, and horseradish together until the butter and cream cheese are melted and fully combined with the garlic and horseradish. Do not let this mixture come to a boil. While stirring, mash the soft, roasted garlic cloves against the sides of the pot to break the cloves down into the cream mixture.
  3. Stir the cream mixture into the hot potatoes, Use the potato masher to ‘whip’ the cream mixture into the hot potatoes, further smoothing them. Taste and adjust for seasonings. Add salt and pepper as needed.
  4. Spoon potatoes into a serving bowl. If desired, add a pat or two of soft butter to melt on top and garnish with chopped fresh chives.

Notes

The potatoes can be made a day in advance, covered, and chilled. The next day, bring to room temperature, then reheat in a microwave or double boiler, stirring often until hot.

You can increase or decrease the amount of horseradish to suit your taste. The amount used in this recipe provides just enough heat at the end of the bite, but not enough to burn in the sinuses.

Nutrition

  • Serving Size: 1