Garlic horseradish mashed potatoes

We bought an entire bag of potatoes when we made minestrone, so we needed to find another potato recipe. Luckily, I stumbled upon this awesome garlic horseradish mashed potatoes recipe!

I was really excited to get to roast garlic for this recipe! For those of you who haven’t done this before, it turns out that it is very easy. I just sliced off the very top of an entire head of garlic, drizzled olive oil all over it, and wrapped it in foil. Then I put that in a 400-degree oven for about a half an hour. Once it cooled, it was fairly easy to just squeeze out all of the cloves!

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I did have some trouble smashing the cloves, so maybe I needed to roast it a bit longer. As for adaptations to this recipe, I made very few.  We didn’t have any crème fraiche or whole milk, so we just used heavy cream and half and half for those items. We also don’t have a potato masher or food mill, so I just smashed up the potatoes in the pot as well as I could with the spoon. Oh, and we didn’t peel the potatoes.

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We enjoyed the mashed potatoes with short ribs and some absolutely amazing smothered collard greens from the Gumbo Shop cookbook!

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