Horseradish Mashed Potatoes-William Sonoma

By á-46

Ingredients

• 3 1/2 lb. Yukon Gold potatoes, peeled and quartered
• 1 1/2 cups half-and-half
• 1/4 cup prepared horseradish
• Pinch of freshly grated nutmeg
• 6 Tbs. (3/4 stick) unsalted butter, at room temperature, cut into pieces
• Salt and freshly ground pepper, to taste

Details

Servings 6

Preparation

Step 1

Fill a steamer pot halfway with water. Place the perforated insert inside the pot so it rests over the water. Set over medium-high heat and bring the water to a boil.

Place the potatoes on top of the insert, cover and steam until the potatoes are tender when pierced with a knife, 20 to 22 minutes.

Meanwhile, in a saucepan over medium-low heat, warm the half-and-half, horseradish and nutmeg until small bubbles form around the edges of the pan. 


Set a potato ricer over a large bowl and pass the potatoes through in batches.

Add the butter and gradually add the half-and-half mixture, beating constantly with a large spoon until the potatoes are smooth and creamy.

Season with salt and pepper. Transfer the potatoes to a warmed serving bowl and serve immediately. Serves 6 to 8.