- 2 lbs. potatoes (russet red or yukon gold)
- 3 heads of garlic
- 1 tablespoon olive oil
- 1/4 cup sour cream
- 4 tablespoons butter
- milk or cream
- salt & black pepper
- white pepper
- 1 tsp hot horseradish paste or to taste
- garlic powder
Put 2 inches of water in your 4qt Roaster and set degreaser insert on top with grater/shredder in it. Wash potatoes well and do not peel skins off. Shred all potatoes with the #2 blade into insert. Rinse potatoes while in insert until starch is gone and water runs clear. Place insert back into 4qt Roaster and shred half your head of peeled garlic cloves using the #1 cone into shredded potatoes, reserving the other half of your cloves for later.
Put lid on and set burner to medium heat. Once Thermal Knob reaches 40, turn burner down to simmering low and leave potatoes on for 15 minutes or until soft & tender. Once potatoes are cooked, shred the rest of your fresh peeled garlic cloves. Put in sour cream, pat in butter & olive oil, horseradish paste & a little milk or cream if more moisture is needed. Then, with a fork or whisk, mash potatoes up until soft and transfer to serving bowl.
Season with white pepper, extra garlic power, salt & coarsely ground black pepper and voila!