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