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Horseradish Mashed Potatoes Recipe

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This recipe for Horseradish Mashed Potatoes is from Didi's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
• Mashed potatoes can be made 1 day ahead and chilled, covered. Bring to room temperature, then reheat in a microwave or double boiler, stirring occasionally.

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