I originally developed this recipe for The Nosher of My Jewish Learning and now I am sharing it with you!
These mashed potatoes are based off of my mom’s garlic and vingear potatoes that are soft, garlicky and has that wonderful acidic bite. I simplified it with jarred horseradish, but fresh with some vinegar would be pretty outstanding too.
With Thanksgiving tomorrow, it’s not too late to make these delectable mashed potatoes that will have your guests craving more.
- 1 ½ lb. bag of tiny Yukon gold potatoes, skin left on
- ½ to 1 cup Blue Diamond unsweetened almond milk (depending how creamy you like it)
- 1 Tbsp margarine (I used Smart Balance)
- 2 Tbsp Gold’s prepared horseradish, with vinegar
- Fresh flat leaf parsley, chopped for garnish (can also use fresh diced scallion)
- Kosher salt and fresh ground pepper to taste
- Boil the unpeeled potatoes with salt until tender when pierced with a fork. Drain, return to the pan quickly and add the horseradish (with liquid), margarine, and almond milk.
- Mash the potatoes using a potato masher, and if you like them creamier use a spatula to fold in and gently mix the other ingredients.
- Adjust the seasonings and garnish. Serve immediately, or you can cover with foil and reheat with a bit more almond milk if needed.