PEPPERY HORSERADISH MASHED POTATOES

By polloazul

Ingredients

• 1 1/2 pounds russet (baking) potatoes (3 medium), peeled and cut into 1-inch pieces
• 2 teaspoons kosher salt
• 1/2 cup whole milk
• 3 tablespoons unsalted butter
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons bottled horseradish, drained

Preparation

Step 1

Put potatoes and kosher salt in a large heavy saucepan and generously cover with cold water. Bring to a boil then reduce heat and simmer, partially covered, until potatoes are tender, about 20 minutes. Drain well and return to saucepan.
Meanwhile, heat milk and butter in a small saucepan until butter is melted and milk is hot but not boiling. Add milk mixture, along with horseradish and pepper, to potatoes and mash with a potato masher or fork (to desired consistency). Season with salt and serve warm.
COOKS’ NOTES:
Mashed potatoes can be made 2 days ahead (without horseradish). When ready to serve, reheat potatoes in a heavy saucepan over low heat, stirring in horseradish and, if needed, enough additional milk for desired consistency.