Garlic Horseradish Mashed Potatoes is the perfect side kick for any steak, especially the San Diego Style Grilled Tri-Tip.
Garlic Horseradish Mashed Potatoes accompany San Diego Style Grilled Tri-Tip
When we purchased the marinated tri-tip from the butcher at Seaside Market in Cardiff, CA, he handed me a little booklet that included ways to cook and use the meat. It also included a recipe for Creamy Horseradish Mashed Potatoes. They suggest the side would compliment the meat.
I totally agreed with that suggestion but knew that we love garlic. So I used Seaside Market’s recipe as inspiration and put my own spin on the dish.
Cooking the potatoes Photo Credit: Canva
After scrubbing and peeling 2 pounds of Yukon Gold potatoes, I cut them into uniform chunks. Then I placed them in a heavy bottomed pot along with a tablespoon of kosher salt and added enough cold water to cover the potatoes by an inch or two. I placed the pot over high heat to bring to a boil, boiling them until very tender. After draining them I returned them to the burner with the burner off, just for a minute to dry them a bit.
The finished Garlic Horseradish Mashed Potatoes are creamy and delicious! Photo Credit: Canva
Into the bowl of my stand mixer they went, along with some warmed cream, minced garlic, prepared horseradish, melted butter, salt and pepper. My paddle attachment whipped it all into creamy, smooth and quite delicious mashed potatoes.
Garlic Horseradish Mashed Potatoes accompany San Diego Style Grilled Tri-Tip
It turned out that Seaside Market was correct! They really were the perfect accompaniment to our Grilled Burgundy and Black Pepper Tri-Tip.
Print
Garlic Horseradish Mashed Potatoes
These garlicky, tangy, buttery, creamy mashed potatoes make the perfect side dish to grilled steak of any kind!
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
2 pounds Yukon Gold potatoes, scrubbed, peeled and cut into uniform chunks
1 tablespoon Diamond Crystal kosher salt
3–5 large garlic cloves, peeled and minced
1 tablespoon olive oil
2 tablespoons prepared horseradish, drained
4 tablespoons unsalted butter, divided
3/4 cup heavy cream or half and half
Salt and pepper to taste
Instructions
Add the cut potatoes to a pot, along with the tablespoon of salt. Place enough water over the potatoes to cover them by an inch or two. Place the pot over high heat and bring to a boil. Cook the potatoes until very tender, about 12-15 minutes.
While the potatoes are cooking place a small skillet over medium heat and add 1 tablespoon of olive oil and the minced garlic. Cook until just fragrant and beginning to color slightly. Remove from the heat.
Just before the potatoes are ready to drain, heat the cream and 3 tablespoons of butter until the cream is hot and the butter is melted. Do not let the cream come to a boil.
Drain potatoes and place back on the warm burner, leave it turned off. Let the potatoes dry for about 1 minute, then dump into bowl of stand mixer fitted with paddle. Add all of the remaining ingredients including the garlic and cooking oil. Do not add the salt and pepper yet though.
Slowly turn the mixer up to medium speed and whip the potatoes until creamy and all of the ingredients are blended in. Taste and add salt and pepper as needed. Serve immediately topped with the remaining tablespoon of butter.
Notes
These potatoes could be made without a stand mixer. Just use a hand mixer, potato masher or ricer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side dish
- Method: Boiling
- Cuisine: American
I made this potato recipe along with Kielbasa and sauerkraut. Wow, the potatoes were the star of the meal! Thanks, Sandy for sharing this.
I’m thrilled that you like the potatoes, Joe!!! Steve and I love them, and he requests them frequently.