Horseradish Mashed Potatoes

By jjadin

Ingredients

• 4 lb large yellow-fleshed potatoes such as Yukon Gold, peeled and quartered
• 1 3/4 cups half-and-half
• 3/4 stick (6 tablespoons) unsalted butter, cut into tablespoon pieces
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/4 cup drained bottled horseradish
• Special equipment: a potato ricer or a food mill fitted with medium disk

Preparation

Step 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.
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.