Save 20% now through June 2, 2012. 
Print Recipe
Horseradish Smashed Potatoes
Description
The kick of horseradish in these creamy, chunky smashed potatoes makes a delicious addition to almost any holiday meal--serve with a holiday bird, roast beef, salmon, or pork.Ingredients
Serves
10
- 3 tablespoons olive oil
- 5 large cloves garlic, peeled and trimmed
- 2 pounds baby yellow potatoes
- 2 pounds baby red potatoes
- 1 tablespoon salt, plus additional to taste, divided
- 3/4 cup prepared horseradish cream sauce (or 1/4 cup prepared grated horseradish and 1/2 cups sour cream)
- 2 cups Glace de Poulet Gold® (or Veggie-Stock Gold®) dissolved in 2 cups hot water
- 2 tablespoons chopped fresh thyme (or 1 1/2 teaspoons dried thyme added with water to the potatoes in step 2)
- Ground black pepper
Methods/steps
- Heat the oil in a large pot over medium heat. Add the garlic cloves and cook 3-4 minutes, until they're slightly browned.
- Stir in the potatoes, then add water to cover, along with 1 tablespoon of salt. Bring to a simmer. Cover the pan and continue simmering for about 20 minutes, until the potatoes and garlic are soft.
- Drain the potatoes and garlic and return them to the pot. Mash with a potato masher or hand-held mixer. Add the horseradish sauce and thyme, then the diluted Glace de Poulet Gold® (you may not need entire amount), until you reach the consistency you like. Blend well. Season to taste with additional salt and pepper.
