Two Horseradish Mashed Potatoes

Save Recipe
  • Level: Easy
Share This Recipe

Ingredients

8 large russet potatoes, peeled and quartered

Cloves of 3 heads of garlic

3 cups heavy cream, reduced by 50%

4 ounces butter

1/4 cup horseradish

2 tablespoons wasabi paste

Salt and black pepper to taste

Directions

  1. In a large stock pot place potatoes, garlic, cold water and salt. The water should taste salty and completely cover the potatoes. Bring to a boil and cook for 30-45 minutes until a pierced potato slides easily off of the knife. Do not over cook. Drain potatoes and garlic, place on a rack and in a 250 degree oven to dry them out a bit, about 15 minutes. Transfer potatoes to a mixer with a paddle, (may have to be done in 2 batches). On medium speed, mix the potatoes smooth and add half of the cream, butter, horseradish, wasabi and season. Add the rest of the cream and check for flavor. Reserve warm.
Mashed Potatoes
PREMIUM
James Briscione

Mashed Potatoes

6m Easy 98%
CLASS
Vegetarian Pot Stickers
PREMIUM
32m Easy 100%
CLASS
Colcannon Mashed Potatoes
PREMIUM
12m Easy 99%
CLASS
Cauliflower Mash
PREMIUM
Lindsay Freedman

Cauliflower Mash

12m Easy 99%
CLASS