Garlic Horseradish Mashed Potatoes Recipes

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and mash with 1 tablespoon butter and black pepper. Stir in sour cream, horseradish and parsley. Whip potatoes and place in medium serving bowl.
• Melt remaining 1 tablespoon butter and pour over potatoes. Serve immediately.

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook for 10 minutes or until tender; drain. Add butter, salt and pepper. Mash potatoes. Beat in the sour cream and horseradish.

Steps:

• In a large saucepan, combine the potatoes, 1 teaspoon salt, and enough cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer and cook until fork tender, about 10 minutes. Drain the potatoes and return to the pan. Shake the pan over medium heat for about a minute to dry the potatoes. Transfer the potatoes to a food mill, ricer, or bowl.
• Put the milk and butter in the saucepan, and heat over medium-high heat until the butter melts and the milk is hot. Remove pan from the heat and add the horseradish. Mash the potatoes through the food mill, ricer, or by hand into the pan. Stir to combine with the milk and butter. Season with salt and pepper to taste. Serve immediately.

Steps:

• Fill a large pot or pasta pot with about 2 inches of water. Place a steamer basket into the pot, making sure it sits just above the water. Add the potatoes and garlic to the basket, cover the pot and turn the heat to medium. Steam the potatoes until fork tender, 15 to 20 minutes.
• Meanwhile, combine the cream and butter in a small saucepan. Heat over medium-low heat until the cream is hot and the butter melted.
• When the potatoes are done, remove the steamer basket and dump out the water from the pot. Add the potatoes to the empty pot and mash with a potato masher. Gently stir in the hot cream mixture and season to taste with salt and pepper. Just before serving, mix in the horseradish. Transfer to a serving bowl and serve.

Steps:

• Place potatoes and garlic in a large pot; add enough salted water to cover by 1 inch.
• Bring to a boil; cook until potatoes are tender when pierced with the tip of knife, about 20 minutes.
• Drain well, and return to pan.
• Meanwhile, in a small saucepan over medium low heat, combine milk, butter and horseradish.
• Cook until butter is melted and milk is hot.
• Using a ricer, rice potatoes into a large bowl.
• Stir in milk mixture.
• Season with salt and pepper.
• Serve immediately.

Steps:

• Place potatoes, garlic and onion in a large saucepan of lightly salted boililng water. Cover and cook for 20-25 minutes or until tender. Drain.
• Return potatoes and garlic to pan, heat slightly to remove excess moisture. Mash potatoes in pan, add red pepper flakes, butter, horseradish and chives. Gradually stir in enough milk to make potatoes fluffy. Season to taste with salt and pepper.
• To make ahead: Make potatoes as directed. Transfer to a 1 1/2 to 2 qt casserole dish coated with non-stick cooking spray. Cover and refrigerate for 2 to 24 hours. Bake covered for 30 minutes at 350 degrees. Uncover and bake for 40 minutes more or until heated through.

Steps:

• Bring a large pot of water to boil; add potatoes, and boil until soft, about 20 to 25 minutes. Drain, and place in a large bowl.
• Combine potatoes with milk, butter, garlic, salt, and pepper. Mix with an electric mixer or potato masher to your desired consistency. Sprinkle with sesame seeds.

Steps:

• Peel potatoes and quarter lengthwise; cut crosswise 1/2 inch thick. In a 5-quart saucepan, combine potatoes and garlic cloves; cover with water (about 8 cups) by 1 inch. Add 1 tablespoon salt.
• Bring to a boil; reduce heat, and simmer until potatoes are easily pierced with the tip of a paring knife, 25 to 30 minutes.
• Drain; return garlic and potatoes to pan. Stir over medium-high heat until dry, 1 to 2 minutes. Remove from heat.
• In a small saucepan, bring milk to a boil; pour over potatoes. Add butter and 1 teaspoon of salt. Mash until smooth and creamy.

Steps:

• Place potatoes and garlic cloves in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender. , Meanwhile, in a small saucepan, heat butter and cream; keep warm. Drain potatoes and garlic; return to pan. Add the horseradish, salt, pepper and butter mixture; mash to reach desired consistency. Garnish with thyme if desired.

Steps:

• Bring the potatoes to the boil in a pan of salted water and cook for 25-30 mins or until tender (alternatively, you could steam them). Drain in a colander and pass through a potato ricer, or mash thoroughly by hand, then pass through a sieve.
• Heat the cream and butter until almost boiling, then gradually add the liquid to the potatoes until you have smooth purée. Stir in the horseradish, season to taste and serve with a drizzle of olive oil.

Steps:

• In saucepan, cover the potatoes with salted water.
• Bring to a boil; reduce heat to a simmer.
• Cook until tender when pierced with tip of pairing knife, about 25 minutes.
• In a small saucepan, bring milk to a simmer. Mash the potatoes with the butter, horseradish, hot milk and salt. (If too thin, cook over medium, stirring until thickened.).