2 3/4 pounds potatoes (about 8 medium) peeled and cut into 1-inch pieces
4 cloves garlic, peeled but left whole
2 teaspoons salt, divided
1/2 cup heavy cream (1/2 to 3/4)
1/4 cup butter, cut into pieces
3 tablespoons prepared horseradish (3 to 4)
3/4 teaspoon pepper
1/4 cup chopped green onions or snipped chives
Servings: 8
In large saucepan, add potatoes, garlic and 1/2 teaspoon salt to 2 inches boiling water. Return to a boil; reduce heat to medium. Cook, covered, about 12 minutes or until tender; drain. Return potatoes and garlic to saucepan; cook over medium-low heat 1 minute to evaporate excess moisture, stirring occasionally. Using electric hand mixer or potato masher, mash potatoes and garlic. Stir 1/2 cup cream, butter, horseradish, remaining salt and pepper into potatoes until blended. Add additional cream, 1 tablespoon at a time, if necessary, for desired consistency. Stir in green onions.
Preparation Time: 10 minutes
Start to finish: 25 minutes
4 cloves garlic, peeled but left whole
2 teaspoons salt, divided
1/2 cup heavy cream (1/2 to 3/4)
1/4 cup butter, cut into pieces
3 tablespoons prepared horseradish (3 to 4)
3/4 teaspoon pepper
1/4 cup chopped green onions or snipped chives
Servings: 8
In large saucepan, add potatoes, garlic and 1/2 teaspoon salt to 2 inches boiling water. Return to a boil; reduce heat to medium. Cook, covered, about 12 minutes or until tender; drain. Return potatoes and garlic to saucepan; cook over medium-low heat 1 minute to evaporate excess moisture, stirring occasionally. Using electric hand mixer or potato masher, mash potatoes and garlic. Stir 1/2 cup cream, butter, horseradish, remaining salt and pepper into potatoes until blended. Add additional cream, 1 tablespoon at a time, if necessary, for desired consistency. Stir in green onions.
Preparation Time: 10 minutes
Start to finish: 25 minutes