Mashed Potatoes with Horseradish

Ingredients

  • 4 lb large yellow-fleshed potatoes such as Yukon Gold, peeled and quartered
  • 1 3/4 C. half-and-half
  • 3/4 stick (6 tablespoons) unsalted butter, cut into tablespoon pieces
  • 1 1/2 t. salt
  • 1/2 t. black pepper
  • 1/4 C. drained Kelchner’s horse-radish
  • Special equipment: a potato ricer or a food mill fitted with medium disk

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.

Cooks' notes:

If you 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.

Mashed potatoes can be made 1 day ahead and chilled, covered. Bring to room temperature, then reheat in a microwave or double boiler, stirring occasionally.


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