Today I have a great mashed potatoes recipe for you. Being from Idaho I am a huge potato lover. I will eat them mashed, fried, baked…any way I can get them. I can’t eat a steak without a potato. Weird, but true.
I broke all the Idaho rules and used red potatoes instead of russets. Gasp! I know, I know…trust me it was worth it!
The best and easiest part of this recipe is that there is no peeling of the potatoes. Makes life so much easier and makes this an easy recipe to make on a weeknight.
Let’s talk about horseradish, shall we? I am not a huge fan of it, but my husband loves it. When I mentioned I was going to make garlic mashed potatoes for dinner he suggested adding horseradish to the potatoes, I thought he was crazy. But, I humored him and added about a teaspoon to the potatoes. Guess what?! It was delicious. I kid you not. I added just enough to give a hint of horseradish sauce, but not enough to overshadow the garlic. If you love horseradish then add more.
- 8 small red potatoes, unpeeled and quartered
- 1 tsp. salt
- ¼ tsp. pepper
- 3 cloves of garlic, minced
- 1 tsp. prepared horseradish
- ½ cup sour cream
- ½ cup parmesan cheese
- ¼ cup butter, softened and cut into cubes
- In a large pot of salted water, boil the potatoes for the 25 minutes or until fork tender. When done, drain.
- In that same pot, add the potatoes back in. Add the salt, pepper, garlic, horseradish, sour cream, parmesan cheese and butter. Mix with a potato smasher or mixer until creamy and well combined.