Garlic Horseradish Mashed Potatoes
Creamy, comforting, and just the right amount of bold, Garlic Horseradish Mashed Potatoes are a tantalizing twist on a classic side dish. This recipe combines fluffy Russet potatoes with the deep, caramelized sweetness of roasted garlic and the zesty kick of prepared horseradish for an unforgettable flavor experience. Enriched with velvety unsalted butter, warm heavy cream, and a touch of whole milk, these mashed potatoes achieve the perfect balance of luxury and tang. The dish is easy to prepare thanks to simple yet flavorful ingredients, and the option of a fresh parsley garnish adds a pop of color and freshness. Ideal for everything from holiday feasts to weeknight dinners, this creamy potato side pairs beautifully with roasted meats, gravies, and vegetable dishes alike. Looking to elevate your mashed potato game? This recipe guarantees to wow your taste buds!
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Recipe Information
Ingredients
- 2 pounds Russet potatoes
- 1 head Garlic
- 2 tablespoons Prepared horseradish
- 4 tablespoons Unsalted butter
- 0.5 cups Heavy cream
- 0.5 cups Whole milk
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Slice the top off the head of garlic to partially expose the cloves. Place it on a piece of aluminum foil, drizzle with a teaspoon of olive oil, and wrap tightly. Roast in the preheated oven for 30 minutes, or until the cloves are soft and golden brown. Set aside to cool.
While the garlic is roasting, peel and quarter the potatoes. Place them in a large pot and cover with cold water. Add a teaspoon of salt and bring to a boil over medium-high heat. Reduce to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender.
Drain the potatoes and return them to the pot. Let them sit on low heat for 1-2 minutes to evaporate any excess moisture.
Squeeze the roasted garlic cloves out of their skins and add them to the pot with the potatoes.
In a small saucepan, heat the butter, heavy cream, and milk over low heat until warm, but not boiling.
Mash the potatoes and garlic together using a potato masher or ricer. Gradually add the warm butter and cream mixture, stirring until the potatoes are smooth and creamy.
Stir in the prepared horseradish, salt, and black pepper. Taste and adjust the seasoning as needed.
Serve the mashed potatoes hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 390 mg | 17% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 3.0 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 846 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
