Ingredients:
4 lbs large yellow-fleshed potatoes, peeled and quartered ( Yukon Gold)
1 3/4 cups half-and-half
6 tablespoons unsalted butter, cut into tablespoon pieces
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 cup drained bottled horseradish
Directions:
Cover potatoes with salted cold water by 2 inches in a 5-quart heavy pot, then simmer, uncovered, until very tender, about 25 minutes.
While potatoes are simmering, bring half-and-half, butter, salt, and pepper just to a simmer, stirring until butter is melted.
Keep hot, covered.
Drain potatoes in a colander, then immediately force through ricer into a large bowl.
Stir in hot milk mixture, then horseradish.
**Ifyou don’t have a ricer or food mill, you can use a handheld masher, but the consistency of the potatoes won’t be as smooth.
Servings: 8
Time preparation: 15 min.
Time total: 45 min.