Horseradish and garlic potato (tater) cakes

wash potatoes, peel, cube and rinse.
Place into pot. Cover with stock, season with salt and pepper.
Bring to a good boil and cook until fork tender.

While potatoes cook:

Preheat oven to 350 degrees.
Prepare horseradish- add grated horseradish to processor or chopper with a few drops of water and pulse until creamy, add more water if needed.

Mince garlic

When potatoes are fork tender drain.

Add cream, butter,horseradish,garlic,bread crumbs, salt and pepper to taste.

Mash until nearly smooth, a few bumps are okay. Can also use mixer to cream as well.

Spray muffin pan enthusiastically with non stick spray and spoon in potato mixture into each cup, filling completely or 1/2 full depending on how high you would like your tater cake.

Bake for 30 minutes and the last 5 minutes or so I turn the oven on to a low broil to crisp up the top of the cakes. Just peek often at the cakes.

Remove from oven allow to stand a few minutes and gently "dump" cakes out.