Who says mashed potatoes have to be plain?

Add kick to your potatoes by adding a hefty bit of horseradish and green onions. Horseradish mashed potatoes are so good. Made this way, they are rich and buttery with a just a bit of garlic and green onions. Great with meatloaf or succulent baked chicken. Roasted Peppers in Olive Oil makes a great side. See recipe in related links.

Ingredients

8 to 10 medium sized potatoes, peeled and quartered
3/4 cup heavy cream
4 tblspns horseradish
2 medium garlic cloves finely minced
1/2 stick unsalted butter, softened
1/3 cup green onions, finely chopped
Salt and pepper to taste

Directions

Bring water to rolling boil in a large pot over high heat. Add potatoes and lower heat to medium cover pot and cook potatoes until they are fork tender then drain.

Add horseradish, garlic, butter salt and pepper to potatoes. Use potato masher or electric mixer to mix well. Stir in cream and continue mixing. Taste for seasoning, if necessary, add more salt and pepper. If potatoes are too stiff, add more cream, a small amount at a time. Add green onions.

Makes 8 to 10 servings.

Hint
* These are good Southern style, just serve with sausage (brown and serve are fine) or fried country ham and sweet peas or mixed vegetables.
* If serving for a fancy dinner, place in a large plastic bag, cut tip and pipe potatoes to make 'soft ice cream' swirls directly onto serving plate. Sprinkle with paprika or parsley.
* Use any leftover potatoes to make savory potato pancakes by adding beaten egg and flour to thicken and hold pancakes together. Flatten cakes and brown in a little vegetable oil.