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Ingredients
4 large or 6 medium potatoes
(preferably Gold Yukon)
1/4 cup 1/2 and 1/2 cream
1/2 cup milk
1 tablespoon pure horseradish or
2 tablespoons creamed horseradish
2 cloves garlic, smashed
1/8 teaspoon celery salt
salt and pepper to taste
chives
Directions
Peel and cut potatoes into large
chunks (about 6 pieces each). Place in a large pot and pour
enough water to cover 1 inch above tops of potatoes. Add
smashed garlic pieces to pot. Turn to high temperature and
bring water to a boil. Cook for 25 minutes or until potatoes
can be easily pierced with a fork. Remove bay leaf from pot
and discard, then pour potatoes (along with
garlic) into a colander and allow to completely drain.
While potatoes are draining,
heat milk and cream until hot but not scalded. Set aside.
Pour potatoes and garlic into a food mill and grind into a
large bowl. (Or, you can simply add potatoes to the bowl and
mash them using an electric hand mixer - though food mills
make the potatoes creamiest). Add cream and milk to bowl
along with horseradish. Mix with a large spoon or fork until
well blended. Add salt and pepper to taste.
Serve, topping with chopped
chives. You can also serve with butter if you like butter
with your potatoes, though it's not necessary with these
potatoes.
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