Recipe of the Week: World's Best Mashed Potatoes

Could you have Thanksgiving without mashed potatoes? I don't think so. This week's ROTW is the final installment of the Thanksgiving Side Dish Extravaganza!

Since we will all be chowing down next Thursday, Thanksgiving Day 2008 - this week you get two recipes for the price of one!

Enjoy!

Stacy

Creamy Garlic Potatoes

Ingredients:

3 1/2 pounds russet potatoes

(2 cups) half-and-half

6 cloves garlic, crushed

2 tablespoons kosher salt

6 ounces grated Parmesan

Directions:

1. Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
2. Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
3. Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture, salt, and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

Horseradish Smashed Potatoes

INGREDIENTS
8 Small Or 4 Large Yukon Gold Potatoes (Unpeeled, Washed And Cut Into Quarters)
1 cup Milk
1 stick Butter
2 Heaping Spoonfuls Prepared Horseradish
Salt & Pepper

DIRECTIONS:

1. Steam potatoes in a stovetop steamer or a pot with a tight fitting lid and an inch or so of water. Cook for 15-20 minutes until tender when pierced with a knife.
2. Meanwhile heat the milk, butter and horseradish in a small pot.
3. Place potatoes in a bowl and pour in hot milk mixture.
4. Smash well and season with salt and pepper.