Garlic Mashed Potatoes with Horseradish Cream

Serves: 4 to 6

Your rating: None (2 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Roasted garlic and horseradish add depth and zing to comforting mashed potatoes. Garlic is a good source of vitamins B6, C and manganese, and it tastes great with potatoes!



Preheat oven to 350° F. Place trimmed garlic heads on a sheet of foil. Add herb sprigs and olive oil and wrap tightly. Roast in oven 40 to 60 minutes, or until garlic cloves are soft.

Cut each potato into 3 pieces and place in a large pot of water, enough to cover the potatoes. Add salt. Bring to a boil and simmer for 20 minutes, or until a knife slips into the potatoes easily. While the potatoes cook, heat the butter, cream or milk and horseradish in a small pot over medium heat until hot. Keep warm.

Drain the potatoes, put back in the pot and shake them over medium heat to evaporate any liquid. Pass them through a ricer or mash them. Squeeze out the garlic cloves and add to the cream mixture. Whisk together, pour over the potatoes and mix well. Season with salt and pepper.

Recipe by Becky Selengut, PCC Cooks instructor

Source: Sound Consumer December 2006

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