If I had to pick a last meal it would be these Roasted Garlic Horseradish Mashed Potatoes. This recipe is creamy, zippy and garlicky.
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.
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Roasted Garlic Horseradish Mashed Potatoes
*serves 4 – 6
Ingredients:
1 head of garlic
olive oil
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
How To:
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I don’t have a food mill, but I started using a ricer (so, kind of similar) when I make mashed potatoes, last year. What a difference! I’m really into the horseradish addition!!
My family LOVES mashed potatoes. I usually only make them over the holidays, so everyone is rubbing their hands with glee. I use golden potatoes, lots of cream (heated) and lots of butter. If your going to do it, you should do it right! The book is a great idea!!
1. These potatoes look wicked awesome.
2. If I were stranded on a desert island, and could only bring one food, I’d pick potatoes.
3. Your site is looking very pretty.
4. Congrats on the e-book. Brilliant idea!
I’m with you on swimming in a vat of mashed potatoes. Please do not throw me a life saver.
I could float for hours in a pool of soft, silky mashed potatoes. Love the roasted garlic, horseradish, and creme fraiche addition.
Mashed potatoes are probably my favorite side dish, I am so excited to see the extra flavors you gave this recipe 🙂 yum!!
Looks amazing! Can I make in advance and then reheat?
Most definitely Adrienne!