Ingredients
2 pounds Yukon gold potatoes, peeled and cut into 1-inch dice
4 tablespoons unsalted butter
2 cloves garlic, roughly chopped
1/2 cup heavy cream
2 tablespoons
1/2 teaspoon salt
1/4 teaspoon white pepper

Instructions
In a medium saucepan, combine the potatoes and enough salted water to cover by 1-inch. Bring to a boil and cook until fork tender, about 12 minutes.

While the potatoes are cooking, in a medium skillet, melt the butter over medium-low heat. Add the garlic and cook, stirring, until caramelized and golden brown, about 4 minutes. Remove from the heat and add the cream. Return to medium-low heat to gently warm the cream. Drain the potatoes in a colander. Return to the pan over medium-high heat. Cook, stirring with a heavy wooden spoon or whisk, to remove the excess moisture, about 1 minute. Add the garlic cream and horseradish and cook, stirring, until the potatoes are mashed and smooth, about 4 minutes. Season the potatoes with the salt and white pepper. Cover to keep warm until ready to serve.