Ingredients:
5 lbs russet potatoes, peeled and cut into 1 inch pieces
4 cloves garlic, coarsely chopped
coarse salt
fresh ground pepper
2/3 cup milk
6 tablespoons unsalted butter
1 tablespoon prepared horseradish
Directions:
Place potatoes and garlic in a large pot; add enough salted water to cover by 1 inch.
Bring to a boil; cook until potatoes are tender when pierced with the tip of knife, about 20 minutes.
Drain well, and return to pan.
Meanwhile, in a small saucepan over medium low heat, combine milk, butter and horseradish.
Cook until butter is melted and milk is hot.
Using a ricer, rice potatoes into a large bowl.
Stir in milk mixture.
Season with salt and pepper.
Serve immediately.
Servings: 8-10
Time preparation: 10 min.
Time total: 30 min.