Not to brag, but these are the BEST mashed potatoes ever!
They are rich, creamy, ultra buttery, with just enough garlic and horseradish for an elevated flavor experience.
Potatoes are an excellent vessel for numerous flavors and dishes. I appreciate their versatility to be used in something hearty or delicate like pillowy gnocchi or duchess potatoes.
This recipe falls somewhere in the middle. These mashed potatoes can be served alongside a great steak or save them for special occasions and holidays. Either way you can't go wrong!
Tips
There are a couple very important steps to insure your potatoes are ultra smooth and creamy.
- SALT your cooking water! Salt it HEAVILY! Potatoes absorb so much salt and this is the best time to salt them without overdoing it.
- Drain your potatoes VERY well! When they are fork tender, drain in a colander in the sink. Allow all of the water to drain, until the potatoes almost look dry on top. This will allow them to soak up all of the butter and seasonings.
- While your potatoes are draining, use the hot pot to melt the butter and heat the cream. Heating the dairy before adding to the potatoes prevents them from having a grainy and paste like texture. Add your garlic, horseradish and other seasonings at this time too. Stir well and add the drained potatoes back to the pot.
- Depending on your preferred consistency, use a wooden spoon, potato masher, hand mixer or stand mixer, or even a potato ricer. Some people like more texture, some like super smooth and fluffy. You do YOU!
I promise the end result will be worth it!
Enjoy!!
