Garlic Mashed Potatoes with Horseradish Cream | PCC Natural Markets

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.



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 the oven for 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 potatoes. Add 1 tablespoon salt. Bring to a boil and simmer for 20 minutes, or until a knife slips into the potatoes easily. While potatoes cook, heat butter, cream or milk and horseradish in a small pot over medium heat until hot. Keep warm.

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

Recipe by Becky Selengut, PCC Cooks instructor

More about: potatoes


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login