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Foodgeek: |
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Rating: |
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Servings: |
8 to 10 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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5 lb. russet potatoes, peeled and cut into 1 inch pieces
4 cloves garlic, coarsely chopped
coarse salt
fresh ground pepper
2/3 cup milk
6 tbsp. unsalted butter
1 tbsp. prepared horseradish
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Directions:
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Place potatoes and garlic in a large pot; add enough salted water to cover by 1 inch.
Bring to a boil; cook until potatoes are tender when pierced with the tip of knife, about 20 minutes.
Drain well, and return to pan.
Meanwhile, in a small saucepan over medium low heat, combine milk, butter and horseradish. Cook until butter is melted and milk is hot.
Using a ricer, rice potatoes into a large bowl. Stir in milk mixture. Season with salt and pepper. Serve immediately. Serves 8-10.
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Comments from olga
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Creamy and fluffy with a hint of garlic and horseradish.
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User Reviews: |
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