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. 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.
- 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
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.
If you cannot find cream fraiche, sour cream works very well with this recipe.