Side Dish
4 - 6 servings
20 minutes
45 minutes
Chef Ida Rodriguez
8 large Organic Russet Potatoes, 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.
