Garlic & Horseradish Mashed Potatoes

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!!

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Garlic & Horseradish Mashed Potatoes

Shannon at Sorrels and Sage

Servings

8-10

Prep Time

15 minutes

Cook Time

30 minutes

Category

Side Dish

Ultra creamy and rich mashed potatoes for special occasions or any day of the week!

Garlic & Horseradish Mashed Potatoes

Ingredients

  • 3 lbs Yukon Gold Potatoes, peeled and cubed

  • 1 Tbs Salt, for the cooking water

  • ½ cup Butter

  • 6-8 Garlic cloves, minced

  • 2 Tbs Grated Horseradish

  • 2 tsp Fresh Thyme, minced

  • 1 cup Heavy Cream

  • Black Pepper to taste

  • Additional 2-3 Tbs Butter for topping, optional

Directions

  1. Place the potatoes into a large pot with salt and cover with water. Bring to a boil and cook until fork tender. Approximately 15 minutes.

  2. Drain the potatoes in a colander, allow the potatoes to drain completely while you prepare the dairy ingredients.

  3. Return the pot to the stove. Reduce heat to low. Add the butter, garlic, horseradish, thyme and black pepper. Let the butter begin to bubble, cook until the garlic is fragrant. Stir frequently to avoid burning.

  4. Slowly pour in the cream and stir. Bring to a low simmer, then turn off the heat.

  5. Return the potatoes to the pot with the butter and cream mixture.

  6. Mash and mix the potatoes until the potatoes have absorbed the butter/cream mixture and you have reached the consistency you like.

  7. Serve immediately. Or, place in a large baking dish, bake at 300 degrees for 15 minutes or until the top begins to turn golden.

  8. Drizzle melted butter over the top and serve.