Two Horseradish Mashed Potatoes

• 8 large russet potatoes, peeled and quartered
• Cloves of 3 heads of garlic
• 3 cups heavy cream, reduced by 50%
• 4 ounces butter
• 1/4 cup horseradish
• 2 tablespoons wasabi paste
• Salt and black pepper to taste

1. In a large stock pot place potatoes, garlic, cold water and salt.
2. The water should taste salty and completely cover the potatoes.
3. Bring to a boil and cook for 30-45 minutes until a pierced potato slides easily off of the knife.
4. Do not over cook.
5. Drain potatoes and garlic, place on a rack and in a 250 degree oven to dry them out a bit, about 15 minutes.
6. Transfer potatoes to a mixer with a paddle, (may have to be done in 2 batches).
7. On medium speed, mix the potatoes smooth and add half of the cream, butter, horseradish, wasabi and season.
8. Add the rest of the cream and check for flavor.
9. Reserve warm.

russet potatoes, garlic, heavy cream, butter, horseradish, wasabi paste, salt

Taken from www.foodnetwork.com/recipes/two-horseradish-mashed-potatoes-recipe.html (may not work)