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Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Easy / Number of Servings: 1 |
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Directions: Peel and cut potatoes into 1 inch pieces
In large saucepan, add potatoes, garlic and 1/2 teaspoon salt to 2 inches boiling water. Return to a boil; reduce heat to medium. Cook, covered, about 12 minutes or until tender; drain. Return potatoes and garlic to saucepan; cook over medium-low heat 1 minute to evaporate excess moisture, stirring occasionally.
Using electric hand mixer or potato masher, mash potatoes and garlic. Stir 1/2 cup cream, butter, horseradish, remaining salt and pepper
into potatoes until blended. Add additional cream, 1 tablespoon at a time, if necessary, for desired consistency. Stir in green onions.
| Ingredients:
3 Tablespoon(s) (3 to 4) prepared horseradish
4 Tablespoon(s) (1/2 stick) cut into pieces butter
2 Teaspoon(s) (divided) salt
1/2 Cup(s) (1/2 to 3/4) heavy cream
4 peeled but left whole garlic cloves
2 3/4 Pound(s) (about 8 medium) potatoes
3/4 Teaspoon(s) pepper
1/4 Cup(s) chopped (or snipped chives) green onions |
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