For wisdom and guidance, for all these are good,
but don't forget the potatoes."
~ John Tyler Pettee, 'Prayer and Potatoes'
|Horseradish Mashed Potatoes with Roasted Garlic|
Do you ever notice how each season has it's food trends?
In January, after two solid months of mashed potatoes, gravy, and assorted cheeses, we resolve to clean things up and, looking toward the salad bar, begin eating meals replete with low fat ingredients, whole wheat breads, and fruit.
If you're anything like me, this trend lasts approximately three weeks until the second wave of winter sets in - aka February - when we realize we're stuck with the rain, or the ice and the snow, for at least two more months.
In sad desperation, we fight the urge to indulge in that tub of Ben and Jerry's and continue to drag our December weary posteriors back to the gym day after snowy day.
And then the miracle occurs.
One morning, as we leave our homes in preparation for another bout of the daily grind, we notice an inexplicable "feeling" in the air.
The promise of a baby's smile.
A secret remembered.
And we realize it's spring.
Fresh asparagus, and lamb on the grill.
Bright yellow farm fresh eggs and roasted ham served on warm platters with mustardy brown sugar sauce and scalloped potatoes.
Suddenly we no longer need the gym.
Instead we venture to that uncharted and forgotten place during our wintertime hibernation: the outdoors.
We strap on our walking shoes, pack up our trail mix, and get back outside where we remember what it was like to really breathe.
Gardens are planted, tomatoes and cucumbers nurtured like longed for children, and we wait in heady anticipation to see what the summer's abundance will bring.
The warm winds blow forward, enveloping us like the gentle hands of a long forgotten lover, and we find ourselves both intoxicated and exhausted by the magnitude of the heat.
It is July.
But then, one afternoon we look to the sky and notice, the light is changing. The evening air becomes cooler, leaves begin to turn, and we adjust, again, to the reality of a long winter.
We are here once again.
Woodsmoke and chowder, braised meat on the bone, and the comfort of mashed potatoes.
With butter, fresh cream, soft slow roasted garlic, and the tangy bite of horseradish.
This is an adaptation of the recipe for Garlic Mashed Potatoes at Simply Recipes
Click here for the Printable Recipe.
- 1 head of garlic
- 1 Tbsp olive oil
- 2 pounds potatoes, preferably Yukon Gold or another yellow, waxy potato
- 1/3 cup cream
- 3 Tbsp butter
- 1 Tbsp creamy horseradish
1. Preheat the oven to 400°F. Remove as much of the outer paper as possible while leaving the heads intact. Slice off the tops (1/4-inch to 1/2-inch). Drizzle olive oil over the exposed garlic, and wrap in aluminum foil. Bake for 30 minutes. Remove from the oven and let cool.
2. Peel and chop the potatoes into chunks. Place potatoes in a large saucepan, add 1 teaspoon salt, cover with cold water. Bring the to a boil, and then simmer the potatoes until tender, about 15 minutes.
3. Warm the cream and melt the butter and horseradish together in the microwave. Drain the potatoes and return to the pot. Squeeze the roasted garlic into the potatoes and begin mashing. Add the cream and butter and mash until the potatoes are fluffy.
Taste for salt and add some if needed.
What I say is that, if a fellow really likes potatoes, he must be a pretty decent sort of fellow.
A. A. Milne
Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.
Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.