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Mashed Potatoes always draw me in. Especially gooooood mashed potatoes. You know what I mean, right? Those mashed potatoes that you can just tell someone took the time to make them right and didn’t just throw them together and hope for the best. The mashed potatoes that have just the right consistency, just the right amount of butter, just the right amount of salt, and oh yes, just the right amount of horseradish and garlic.
Yes, I said it. Horseradish and garlic.
I’ve always had a thing for mashed potatoes with horseradish and garlic and a couple of weeks ago when I ate at a beautiful restaurant while traveling, they served mashed potatoes with horseradish and I kept feeling like I wanted to tell them if they just added the garlic the mashed potatoes would have been perfect.
I think I have a problem.
Anywho, if you have an affinity for horseradish like I do OR if you want to give your holiday side dish a little kick in the pant OR if you are suffering from a seasonal cold, this dish has your name all over it. Promise. Just give it a try.
Here’s my Mashed Potatoes with Horseradish and Garlic Recipe. Do let me know if you give it a try. I think you’ll love it!
Mashed Potatoes with Horseradish and Garlic Recipe
- 5 pounds Russet or Yukon gold potatoes, peeled and cut into chunks
- 1/2 cup butter melted + 2 tablespoons cut into pieces
- ¾ cup half and half
- cloves from about 2 bulbs of roasted garlic
- 2 tablespoons prepared horseradish
- 1 teaspoon Kosher salt
- 1½ teaspoons freshly ground white or black pepper
- Place potatoes into large saucepan and add enough water to cover, plus about 1 inch. Cook over medium-low heat until fork tender, about 15-20 minutes.
- In a medium saucepan, melt butter, add half and half and roasted garlic. Heat until simmering.
- Drain potatoes and pour potatoes back into saucepan used to cook them. Mash potatoes over low heat until smooth. Add the melted butter and half and half mixture to potatoes. Continue to mash the potatoes until creamy. Stir in prepared horseradish. Then, mix well with a wooden spoon until light, fluffy and smooth. Stir in salt and pepper.
- Pour potatoes into a serving bowl for serving.
- Serve warm.
When you remove from the oven, top with remaining 2 tablespoons of butter and a sprinkle of salt and pepper, if desired.