- 6
Ingredients
- 2 pounds potatoes, peeled and quartered
- 2 1/4 tsp. Kosher salt
- 8 tbsp. (1 stick) butter
- 1/2 cup heavy cream
- 1/2 cup milk
- 1/4 cup plus 2 tbsp finely grated horseradish
- 1/8 tsp cayenne pepper
- 1/8 tsp freshly ground white pepper
Preparation
Step 1
Place the potatoes in a 2-quart saucepan with 1 tsp of the salt. Cover with cold water to cover. Bring to a boil, lower the heat, and simmer, covered, until completely tender, about 30 minutes.
Test the potatoes by piercing them with a paring knife. There should be no resistance. Place in a colander and allow to drain for several minutes.
While the potatoes are cooking, combine the butter, heavy cream, milk, horseradish, and cayenne in another saucepan and heat gently until the butter has melted. Remove from the heat, cover, and allow to steep for at least 10 minutes. Strain the mixture into a bowl, pressing well on the solids to extract the most flavors. Return the strained mixture to the saucepan, and cover to keep warm.
Working over the saucepan used to cook the potatoes, pass the potatoes through a food mill or a potato ricer. If you have any difficulty, add a little of the horseradish-milk mixture to the potatoes.
Before serving, place the potatoes over a low flame and begin adding the warm horseradish-milk mixture, whipping the potatoes with a wooden spoon or spatula. When all of the liquid is absorbed, season with the remaining 1 1/4 tsp of salt and the white pepper.
Serve piping hot.