Garlic Horseradish Mashed Potatoes



8 to 10 servings



5 lbs. 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


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.

Author's Comments

Creamy and fluffy with a hint of garlic and horseradish.

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