Creamy and delicious mashed potatoes, perfect beside any meat dish or steak.
Course Side Dish
Prep Time 25minutes
Cook Time 25minutes
Total Time 50minutes
Author Gerry Speirs
Mashed Potato Base
4ozunsalted butter melted
For the Gorgonzola Potatoes
For the Horseradish Potatoes
1/4teaspoonextra black pepper.
For the Roasted Garlic Potatoes
1wholegarlic bulbsee instructions
1tbspfresh chopped chives
Roasting the Garlic
Cut the whole garlic in half horizontally and lay it on a square of aluminum foil in an oven safe pan. Drizzle with a little olive oil, bring up the sides of the foil sealing the garlic and bake in the oven for about 1 hour.
To Make The Mashed Potato Base
Bring a large pot of water to a rolling boil.
Add the potatoes and boil the peeled potatoes until you can pierce each one fairly easily with a sharp knife, about 20-25 minutes
Drain and transfer to the bowl of a stand mixer.
Add the butter, cream, milk, salt and black pepper.
Mix on low-medium speed using a whisk attachment until most or all of the lumps are gone, scraping the bowl down at least once.
The mixture is now ready for adding any extra ingredients from the choice above.