1
cup whipping cream
1/2
cup chicken stock (or canned low-salt chicken broth)
1/2
cup coarsely-grated peeled fresh horseradish
2 3/4
pounds russet potatoes peeled, and cut into 1" pieces
Salt to taste
Freshly-ground black pepper to taste
Combine cream, stock and horseradish in heavy large saucepan. Bring to boil; reduce heat to low and simmer until horseradish is tender, about 15 minutes. Meanwhile, cook potatoes in large pot of boiling salted water until tender, about 15 minutes. Drain. Return to same pot. Add horseradish mixture; mash until smooth. Season with salt and pepper. This recipe yields 6 servings as side-dish.
