Mashed Potatoes with Horseradish Cream

1. 1

   Put the potatoes and garlic in a pot, cover with cold water and bring to a boil.

2. 2

   Cook over moderate heat until the potatoes are tender, about 20 minutes.

3. 3

   Drain the potatoes and garlic and return them to the pot.

4. 4

   Shake the pot over moderate heat to evaporate any water.

5. 5

   Press the potatoes and garlic through a ricer into a large bowl and stir in 12 tablespoons of the butter.

6. 6

   Season with salt.

7. 7

   Preheat the oven to 425.

8. 8

   Transfer the potatoes to a 3-quart baking dish and use the back of a spoon to make indentations in the surface.

9. 9

   Melt the remaining 2 tablespoons of butter and brush all over the surface of the potatoes.

10. 10

    Bake the potatoes for about 30 minutes, until golden on top.

11. 11

    Meanwhile, in a small saucepan, whisk the creme fraiche with the horseradish.

12. 12

    Season with salt and white pepper and warm over moderately low heat.

13. 13

    Transfer to a small serving bowl.

14. 14

    Serve the mashed potatoes, passing the horseradish cream on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.