Horseradish Potatoes

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 cover potatoes with salted cold water by 2 inches in a 5-quart heavy pot, then simmer, uncovered, until very tender, about 25 minutes.
• 2 while potatoes are simmering, bring half-and-half, butter, salt, and pepper just to a simmer, stirring until butter is melted.
• 3 keep hot, covered.
• 4 drain potatoes in a colander, then immediately force through ricer into a large bowl.
• 5 stir in hot milk mixture, then horseradish.
• 6 **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.