Ingredients
4
lb large yellow-fleshed potatoes such as Yukon Gold, peeled and quartered
3/4
stick (6 tbsp) unsalted butter, cut into tbsp pieces
1/4
cup drained bottled horseradish
Special equipment: a potato ricer or a food mill fitted with medium disk
Directions
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.
2.
While potatoes are simmering, bring half-and-half, butter, salt, and pepper just to a simmer, stirring until butter is melted. Keep hot, covered.
3.
Drain potatoes in a colander, then immediately force through ricer into a large bowl. Stir in hot milk mixture, then horseradish.
5.
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.
6.
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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