- Rating:
- Servings:
- 8
- Difficulty:
- Total Time:
- Recipe By:
- Ida Rodriguez
Ingredients
- 8 large Organic Russet Potato peeled and quartered
- 6 cloves Organic Garlic
- 1/3 cup Heavy Cream
- 4 ounces Butter
- 1/4 cup Cream Style Horseradish
- Salt and Fresh Ground Black Pepper to taste
Directions
In a large stock pot, place potatoes, garlic, cold water (just enough to cover potatoes), and salt. Bring to a boil and cook for 30-45 minutes until a pierced potato slides easily off of the knife.
Do not over cook. Drain potatoes and garlic. Transfer potatoes to a mixer with a paddle, (may have to be done in 2 batches).
On medium speed, mix the potatoes smooth and add half of the cream, butter, horseradish, and season. Add the rest of the cream and check for flavor. Reserve warm.
