Chunky Garlic Mashed Potatoes
I like to dress up these mashed spuds with a whole bulb of roasted garlic. It may seem like overkill, but once cooked, any harshness mellows out and you're left with sweet and delicate garlic flavor. —Mrs. Jackie Gregston, Hallsville, Texas
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 9
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 1/2 cup butter cubed
- 1/2 cup half-and-half cream
- 2 tablespoons prepared horseradish
- 3 pounds yukon gold potatoes cut into quarters
- 1 whole garlic bulb cloves separated and peeled
- fresh thyme leaves optional
- Carbohydrate 27.4295572140442 g
- Cholesterol 32.0472222609409 mg
- Fat 11.9242071805046 g
- Fiber 3.46011201269609 g
- Protein 3.60520414337908 g
- Saturated Fat 7.4756658670313 g
- Serving Size 1 1 servings. (181g)
- Sodium 97.6846445269608 mg
- Sugar 23.9694452013481 g
- Trans Fat 0.828478639549746 g
- Calories 226 calories
Place potatoes and garlic cloves in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender., Meanwhile, in a small saucepan, heat butter and cream; keep warm. Drain potatoes and garlic; return to pan. Add the horseradish, salt, pepper and butter mixture; mash to reach desired consistency. Garnish with thyme if desired.
