Mashed Potatoes with Horseradish

Ingredients

• 4 lb large yellow-fleshed potatoes such as Yukon Gold, peeled and quartered
• 1 3/4 C. half-and-half
• 3/4 stick (6 tablespoons) unsalted butter, cut into tablespoon pieces
• 1 1/2 t. salt
• 1/2 t. black pepper
• 1/4 C. drained Kelchner’s Horseradish or Creamy Horseradish Sauce 
• Special equipment: a potato ricer or a food mill fitted with medium disk

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 Kelchner’s Horseradish or Creamy Horseradish Sauce.

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.

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.