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Horseradish & Garlic Mashed Potatoes


  • 3 lbs. Yukon Gold or russet potatoes, peeled & quartered
  • 6 garlic cloves , peeled
  • ¼ cup butter, cut in pieces
  • 2-3 tbsp. prepared horseradish
  • 2 tbsp. chopped chives
  • ½ to 1 cup milk
  • Salt & pepper to taste
  • O&CO. Garlic Specialty Olive Oil


  1. Place potatoes and garlic in a large pan of lightly salted boiling water. 
  2. Cover and cook for 20-25 minutes or until potatoes are tender. Drain well. 
  3. Return potatoes and garlic to pan and heat slightly to remove excess moisture. 
  4. Mash potatoes and garlic in pan and add butter, horseradish and chives. 
  5. Gradually add in enough milk to make potatoes fluffy. Season to taste with salt and pepper. 
  6. Transfer to serving bowl and drizzle with O&CO. Garlic Specialty Olive Oil. Serve hot.

To Make Ahead

  1. Make recipe as directed and transfer to a greased 2 qt. casserole dish. Cover and refrigerate up to 24 hours.  
  2. Dot the top of the casserole with a few pats of butter and bake covered at 350 degrees for 30-45 minutes until heated through. 
  3. For a crispy top, follow recipe, but sprinkle a little paprika over the top and bake uncovered for 30-40 minutes or until top is golden brown.

*Serves 8-10, but can be easily doubled.