Mashed potatoes are one of the delicious, hearty, comfort foods that really tend peak people’s interest when they are made a cooks tender care and most of all love.This perfect recipe for Mashed Potatoes with Horseradish and Garlic are delicious comfort food at it’s finest flavored with Horseradish and fresh roasted Garlic, half-and-half cream, and real unsalted butter .
Mashed Potatoes with Horseradish and Garlic are one of our families favorites, which means they need to be creamy, deliciously flavored, have a perfect consistency, and flavored with the perfect amount of seasoning, butter, horseradish and garlic every time I make them.
One of the best things about mashed potatoes is they complement almost any meal whether you are having fish, chicken, pork, or beef, you can bet there’s a mashed potato recipe out there that complements your meal. It’s really the perfect side dish in my opinion.
There are 5 common mistakes and ways to avoid them when making my signature Mashed Potatoes with Horseradish and Garlic. No matter what texture you enjoy when it comes to mashed potatoes here are five common mashed potato-making mistakes, plus my best tips on how to avoid making them.
Mistake 1: Using the wrong type of potato, choose the right type of potato, avoid using waxy varieties when making mashed potatoes. These potatoes do not have a lot of starch, so they mash well or absorb the cream or milk as well as starchy varieties of potatoes.
Mistake 2: Don’t forget to add salt to the water, add a good pinch of kosher salt to your water; potatoes absorb the water they are cooked in, as well as the kosher salt added. This step is important for the seasoning process of the mashed potatoes.
Mistake 3: Don’t use hot tap water or start boiling the water before adding the potatoes, adding potatoes to already hot water increases the chances of uneven cooking. The outside of the potato may end up overcooked while the inside may be undercooked.
Mistake 4: Don’t add cold milk, cream, half and half cream or butter when mashing your potatoes. Butter and cream are a must for perfect mashed potatoes. However,when added straight from the refrigerator, they cool your ingredients down and do not get absorbed into the mashed potatoes very well to season and flavor them.
Mistake 5: Don’t over mash or beat the mashed potatoes. When potatoes are mashed a starch is released. The more you mash or beat the potatoes, the more the starch gets released from the potatoes. Unfortunately, if too much of the starch gets released from the potatoes, they will become unappetizing. So be gentle!
Mashed Potatoes with Horseradish and Garlic
- 4 pounds of Redskin potatoes, scrubbed, skins on, quartered,
- 1 and 1/3 cups of half-and-half cream
- 1 head of roasted garlic or 6 cloves of roasted garlic
- 2 tablespoons of prepared quality horseradish
- 1 stick of unsalted butter, at room temperature, cut into small pieces
- 2 tablespoons of fresh chopped flat leaf parsley
- kosher salt, to taste
- freshly ground black pepper, to taste
- Place the redskin potatoes in a large metal saucepan and add enough cold tap water to cover the redskin potatoes, be sure to add a pinch of kosher salt to the water.
- Cook the potatoes over medium-low heat until fork tender, about 15-19 minutes.
- In a medium metal saucepan, melt butter, add the half and half cream and roasted garlic.
- Drain the potatoes and place the redskin potatoes back in the metal saucepan used to cook them.
- Mash the redskin potatoes over low heat until smooth.
- Add the melted butter and half and half cream mixture to the potatoes.
- Continue to mash the potatoes until they reach a creamy texture.
- Stir in the prepared horseradish and flat leaf parsley; mix the potatoes until a fluffy texture is achieved.
- Season with kosher salt and freshly ground black pepper.
- Serve immediately while still warm.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2015 unauthorized use and/or duplication of content/ material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content.