Horseradish Mashed Potatoes

Serves 4-6
  • 2 lbs. Yukon gold potatoes, peeled, cubed
  • 1 tsp. kosher salt
  • 4 tbsp. unsalted butter
  • 1/2 cup half-and-half
  • 1/4 - 1/3 cup cream-style horseradish
  • 1 tsp. minced roasted garlic
  • - kosher salt to taste

Place potatoes in large saucepan with cold water to cover; add 1 tsp. salt. Bring to a boil over high heat; reduce heat and simmer until potatoes are tender when pierced with a fork (20-25 min.). Drain potatoes; add butter. Using hand potato masher, mash potatoes adding half-and-half as needed. Stir in horseradish and garlic; season with salt. Serve immediately.

Good to Know:

  • To keep potatoes warm for up to 1 hr. before serving, place in a heatproof bowl, cover tightly with plastic wrap and set bowl over a pot of simmering water.
  • Roasted garlic cloves are available on the Olive Bar in the Deli Department.