Horseradish Smashed Potatoes
Home for the Holidays
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.
3 tablespoons Graisse de Canard Gold® or 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 cup sour cream)
2 tablespoons chopped fresh thyme (or 1 1/2 teaspoons dried thyme added with water to the potatoes in step 2)
Ground black pepper
Heat the Graisse de Canard Gold® 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.