Two Horseradish Mashed Potatoes

1. 1

   In a large stock pot place potatoes, garlic, cold water and salt.

2. 2

   The water should taste salty and completely cover the potatoes.

3. 3

   Bring to a boil and cook for 30-45 minutes until a pierced potato slides easily off of the knife.

4. 4

   Do not over cook.

5. 5

   Drain potatoes and garlic, place on a rack and in a 250 degree oven to dry them out a bit, about 15 minutes.

6. 6

   Transfer potatoes to a mixer with a paddle, (may have to be done in 2 batches).

7. 7

   On medium speed, mix the potatoes smooth and add half of the cream, butter, horseradish, wasabi and season.

8. 8

   Add the rest of the cream and check for flavor.

9. 9

   Reserve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.