PART I: Roast the garlic.
Cut the top off of a whole, unpeeled head of garlic and place it on a square of aluminum foil.
Drizzle with olive oil and sprinkle with salt.
Wrap tightly in foil, then roast in a 425 degree oven for 45 minutes, or until soft.
Let it cool in the foil for at least 10 minutes, then unwrap.
Squeeze the soft garlic flesh out of its peel.
Discard the papery skin.
Mash roasted garlic with a fork until it's paste-like.
PART II: Boil the potatoes.
Find exact amounts in the full recipe at the bottom of this post.
Peel the potatoes and cut them into large, uniform chunks.
Put potato chunks in a large pot and cover by 2" with cold, unsalted water, and bring to a boil.
Meanwhile, finely slice the chives.
Boil the potatoes until they are fork tender, then strain them.
Now, you will need:
Add all ingredients to a large mixing bowl, (except 1/3 of the sliced chives, which you'll use later for garnish.)
Also add the prepared horseradish.
Beat with an electric mixer on low for about a minute, then on high for 2 more minutes until smooth and fluffy.
Transfer to a serving bowl, garnish with remaining chives, and serve immediately.
HORSERADISH CHIVE MASHED POTATOES
Serves 10-12
INGREDIENTS
1 whole head of garlic
1 teaspoon olive oil
1/4 teaspoon kosher salt
3 pounds Russet or Yukon Gold potatoes
1/2 cup unsalted butter (1 stick), melted
1 cup heavy cream
3 teaspoons kosher salt
freshly ground pepper, to taste
1 bunch chives
3 tablespoons prepared horseradish
Special Equipment
Aluminum foil
Electric hand mixer (not essential)
PREPARATION
Preheat oven to 400 degrees.
Cut the top off of the head of garlic, and peel away the outermost layer of papery skin. Place on a square of aluminum foil, and drizzle with olive oil and 1/4 teaspoon kosher salt. Wrap tightly in aluminum foil and roast about 45 minutes, until soft. Let cool for about an hour, still wrapped in foil. Then, squeeze the soft roasted garlic out of the skin, and mix with a fork until paste-like.
Peel potatoes and cut into 1" cubes. Put potato cubes in a large pot and cover by 2" with cold, unsalted water, then put pot on the stove and bring to a boil. Meanwhile, finely slice the chives. Boil potatoes until they are fork tender — this should take 40-60 minutes — then drain completely.
While potatoes are still hot, put them in a large mixing bowl and add butter, cream, horseradish, roasted garlic, and 2/3 of the sliced chives. Season with salt and pepper and beat with an electric egg beater on low until combined, about a minute. Turn the mixer on high and beat for another 1-2 minutes, until potatoes are completely mashed and smooth.
To serve, sprinkle remaining chives on top of the potatoes.
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