I first had this horseradish dish when Josh made it for he and his wife Lori’s pre-Thanksgiving party. It was so easy and delicious I had to make it again a week later. It’s a great twist on traditional mashed spuds — the perfect way to perk them up for the holidays. Serves 4-6, and can be easily doubled for more guests.
2 lbs. red or roasting potatoes, scrubbed
2 heads garlic, peeled (cloves left whole)
1/2 cup sour cream
1/2 cup milk (more or less)
2 Tbsp. prepared horseradish
Salt and pepper to taste
Bring a large pot of salted water to a boil. Quarter the potatoes and add them and the garlic cloves to the boiling water; cook 25-30 minutes, until tender. Drain completely and return to the pot. Slightly mash the potatoes before adding the sour cream and horseradish. Mash a bit more and then add enough milk to get the consistency you like. Taste and adjust for seasoning. Serve warm.