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
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.