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Horseradish Smashed Potatoes

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)
  • 3/4 ounce Veggie-Stock Gold®(or Glace de Poulet 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


  1. 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.
  2. 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.
  3. 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.
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Classic French Stocks and Sauces