If I had to pick a last meal it would be mashed potatoes, and the recipe wouldn’t matter. Really folks it could be as simple as every day mashed or as decadent as these Roasted Garlic Horseradish Mashed Potatoes. I do not discriminate. I just love mashed potatoes. In fact, I could probably swim in a pool of them and be pretty darn happy.
We are kind of potato people over at Chez Us, but usually it is our everyday version which is dairy free but still creamy goodness. Come to think of it, I should share that recipe with you. When it comes to a special meal such as Thanksgiving, then I break out this recipe. It is insanely creamy, not to mention bursting with flavor. The recipe starts with roasting garlic, a whole head of garlic, which means these are not “date-night” potatoes. Instead of butter I use creamy Crème fraîche, which is one of the reasons these potatoes are insane! Finally, a little zip is added by using either prepared or fresh horseradish. Not too much, just enough to had a kick.
The secret to really awesome mashed potatoes, not the soggy kind that reminds one of child-hood paste is to let the potatoes dry out a bit before mashing. That is right! After draining the potatoes, let them sit in the colander for 15 minutes to release some of that added moisture. The other trick is to use a food mill if you have one. The potatoes end up really fluffy. Don’t fret if you only have a potato masher go head and use that, just use a light hand and do not over mash. You are probably wondering how I decide which one to use. It really comes down to how many dishes I have to wash! Being honest here. Okay, I mash the potatoes and then I use a big wooden spoon to fold in all of the other ingredients. If your milk is hot enough, you will only need to gently reheat for a few minutes. There you have it, super easy and really special Roasted Garlic Horseradish Mashed Potatoes.
If you are looking for some innovative and fun sides to serve during your Thanksgiving feast, then be sure to check out our first eCookbook, 7 Fresh Thanksgiving Side Ideas. The recipes are never been published Chez Us recipes, and they are really easy to make. Most of the recipes are vegetarian friendly, and the two that have meat (bacon) in them, can be made deliciously without. We think you will really enjoy all of these new recipes such as the Classic Thanksgiving Green Bean Casserole that has been remade or an easy Quinoa Salad with Pecans and Cranberries, and my personal favorite a Savory Bread Pudding.
Recipe: Roasted Garlic Horseradish Mashed Potatoes
1 head of garlic
1 pound russet potatoes, peeled and cut into pieces
1/4 cup whole milk
5 ounces creme fraiche
1 – 2 teaspoons prepared horseradish or grated fresh, depending on how spicy you like is how much you will use
kosher salt, to taste
fresh crushed black pepper, to taste
Preheat the oven to 400.
Slice the top off of the garlic, only about 1/4″ and remove some of the outer skin. Place the garlic on a large piece of foil and generously drizzle with olive oil and sprinkle with a little salt.
Roast in the oven for 25 – 30 minutes, until the garlic is soft and slightly caramelized. Do not let it burn.
Let the garlic cool until you can touch it without burning yourself. Then squeeze the garlic cloves out into a bowl and smash with a fork. Save all the olive oil that is infused with the garlic.
Place the potatoes in a large pot and fill with cold water.
Bring to a boil and cook until fork tender; about 20 – 25 minutes depending on the size of the pieces of potatoes.
Drain and let sit for 15 minutes.
Heat the milk and the garlic infused olive oil from roasting the garlic, in a small saucepan just until slight bubbles form. Do not boil.
Rice the potatoes or gently mash them in the same pot that you boiled them in.
Add the hot milk, roasted garlic, creme fraiche and horseradish. Stir with a wooden spoon.
Season to taste with salt and pepper.
Gently reheat over very low heat, stirring the entire time, until warm.