| Ingredients | Image |
3 lbs Potatoes 2 clove garlic ½ cup heavy cream 4 tbsp salted butter 8 oz sour cream 1 ½ tbsp prepared horseradish 2 tsp dijon mustard ¼ cup minced chives kosher salt freshly cracked pepper |
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1
Towards the end of boiling the potatoes, warm the butter and cream in a small saucepan over medium heat. Add the grated garlic and warm until fragrant. Set aside.
2
Peel (or don’t) the potatoes and cut them into chunks. Place them in a 4 qt pot and cover with cold water. Season with salt and bring to a boil. Boil until the potatoes are very tender and easily pierced with a fork.
3
Drain the potatoes in a colander and return them to the hot pot that they were boiled in.
4
Lightly mash them, and add the warmed cream mixture. Continue to mash the potatoes and add the horseradish, sour cream, and dijon. Mix until the potatoes have reached your desired texture. Fold in the minced chives. Season to taste with salt and pepper and serve right away.
Ingredients
3 lbs Potatoes
2 clove garlic
½ cup heavy cream
4 tbsp salted butter
8 oz sour cream
1 ½ tbsp prepared horseradish
2 tsp dijon mustard
¼ cup minced chives
kosher salt
freshly cracked pepper