If I had to pick a last meal it would be these Roasted Garlic Horseradish Mashed Potatoes. This recipe is creamy, zippy and garlicky definitely a new favorite of ours.
We are potato people over at Chez Us, but usually, it is our everyday version but still delicious. Come to think of it, I should share that recipe with you. When I want to dress up the meal then I bring out this fancy version of mashed potatoes. It is 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 Crème fraîche, which is one of the reasons these potatoes are insane! Then 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 use russets and to let the potatoes dry out a bit before mashing. After draining the potatoes, let them sit in the colander for about 10 minutes to release some of the added moisture. The other trick is to use a food mill if you have one, which makes a very fluffy potato. 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, if I am being honest. I mash the potatoes and then I use a wooden spoon to fold in rest of the 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.
Recipe: Roasted Garlic Horseradish Mashed Potatoes
*serves 4 – 6
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