Horseradish mashed potatoes
2 pounds russet (baking) potatoes or Yukon Gold
¾ cup heavy cream
1/3 cup drained bottled horseradish
½ stick butter, cut into tablespoons
½ teaspoon salt (I usually end up adding more)
¼ teaspoon freshly ground white pepper
- Peel potatoes and cut into 2-inch pieces. Combine with cold salted water (1 tablespoon salt per every 4 quarts water) to cover by 1 inch in a 5-quart pot, bring to a simmer, and simmer, uncovered, until tender, about 18 minutes.
- Shortly before potatoes are done, bring cream just to a simmer in a small saucepan over medium heat. Remove from heat.
- Drain potatoes well in a colander, then return to pot. Add butter, cream, horseradish, salt, and pepper and mash until well combined.