I like to dress up these mashed spuds with a whole bulb of roasted garlic. It may seem like overkill, but once cooked, the garlic mellows out and you’re left with a sweet and delicate flavor.
—JACKIE GREGSTON HALLSVILLE, TX
START TO FINISH: 30 MIN. • MAKES: 9 SERVINGS
3 pounds Yukon Gold potatoes, cut into quarters
1 whole garlic bulb, cloves separated and peeled
1/2 cup butter, cubed
1/2 cup half-and-half cream
2 tablespoons prepared horseradish
3/4 teaspoon salt
3/4 teaspoon pepper
Fresh thyme leaves, optional
1. 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 the potatoes are tender.
2. In a small saucepan, heat butter and cream; keep warm. Drain potatoes and garlic; return to pan. Add horseradish, salt, pepper and butter mixture; mash. Garnish with thyme if desired.