2 3/4 pounds (about 8 medium) potatoes, peeled and cut into 1-inch pieces
4 cloves garlic, peeled but left whole
2 teaspoons salt, divided
1/2 to 3/4 cup heavy cream
1/4 cup (1/2 stick) butter, cut into pieces
3 to 4 tablespoons prepared horseradish
3/4 teaspoon pepper
1/4 cup chopped green onions or snipped chives
In large saucepan, add potatoes, garlic and 1/2 teaspoon salt to 2 inches boiling water.
Return to a boil; reduce heat to medium.
Cook, covered, about 12 minutes or until tender; drain.
Return potatoes and garlic to saucepan; cook over medium-low heat 1 minute to evaporate excess moisture, stirring occasionally.
Using electric hand mixer or potato masher, mash potatoes and garlic.
Stir 1/2 cup cream, butter, horseradish, remaining salt and pepper into potatoes until blended.
Add additional cream, 1 tablespoon at a time, if necessary, for desired consistency.
Stir in green onions.
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