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Mashed Potatoes with Horseradish

  • Prepared Horseradish

Mashed Potatoes with Horseradish

Products in this recipe: Prepared Horseradish
  • 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 Silver SPring Prepared Horseradish 
  • Optional equipment: a potato ricer or a food mill fitted with medium disk

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 use a handheld masher in a large bowl. Stir in hot milk mixture, then Silver Spring Prepared Horseradish.

Cooks' notes: 

You can use a ricer or food mill for a smoother consistency of the potatoes.

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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