- 10
Ingredients
- 4 lb. Yukon Gold potatoes
- 2 Tbs. kosher salt
- 12 Tbs. unsalted butter
- 1 1/4 cups light cream
- Ground white pepper to taste
- 1/2 cup prepared horseradish
Preparation
Step 1
1. Peel and quarter the potatoes and put them in a large pot. cover with cold water and add 1 Tbs. salt. Bring to boil, reduce to a gentle boil, and cook until easily pierced with a fork, about 20 minutes. Drain the potatoes.
2. In an electric stand mixer with the whisk attachment or with an electric hand mixer, whip the potatoes until smooth, about 1 minute; add the butter and mix until melted and combined, about 30 seconds. Add the cream, 1 Tbs. salt, and white pepper to taste. Starting on low and gradually increasing the speed to prevent splattering, whip until smooth and creamy, about 2 minutes, scraping down the sides of the bowl frequently. Alternative, use a food mill to puree the potatoes and then beat in the remaining ingredients by hand. Fold in the horseradish and combine well.