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Categories:Viewed: 50 - Published at: 6 years ago
Ingredients
- 2 lbs potatoes, we keep the skins on (Yukon Gold, red or Russet varieties work well)
- 1 cup milk, warm
- 2 tablespoons unsalted butter
- 3 tablespoons horseradish
- kosher salt & freshly ground black pepper
Method
- Warm the milk and butter in a small saucepan over medium heat until the butter melts and set aside.
- Place potatoes in a medium saucepan with cold water to cover.
- Bring to a boil, then add 1 teaspoon of salt.
- Reduce the heat and simmer for 15 to 20 minutes, until the potatoes are very tender.
- Drain, and then pass the potatoes through a food mill or a ricer into a large mixing bowl (alternatively, you can use a potato masher or large fork).
- Stir in the warm milk and butter mixture until it is absorbed and the mixture is smooth.
- Add the 3 tablespoons of horseradish, season with salt and pepper and combine well.
- Serve hot.
