Horseradish Mashed Potatoes

1. 1

   In a large, heavy-bottomed saucepan, place the potatoes and cover with cold water.

2. 2

   Season with salt, bring to a boil over high heat, then decrease the heat to low.

3. 3

   Gently simmer until fork tender, about 25 minutes.

4. 4

   Meanwhile, in a second saucepan, combine the cream, milk, butter, and horseradish over low heat.

5. 5

   Cook until the butter is melted; cover and keep warm.

6. 6

   Drain the potatoes in a colander and return them to the saucepan over medium heat.

7. 7

   Cook, stirring constantly, until a floury film forms on the bottom of the pan, 1 to 2 minutes.

8. 8

   Remove from the heat.

9. 9

   Mash the potatoes in the saucepan until smooth with a ricer, food mill, or potato masher.

10. 10

    Add the warm cream sauce, stirring vigorously until well combined.

11. 11

    Taste and adjust for seasoning with salt and pepper.

12. 12

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.