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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Another recipe from Bon Appetite Magazine Ingredients:
4 lbs large yellow-fleshed potatoes, peeled and quartered (yukon gold) |
1 3/4 cups half-and-half |
6 tablespoons unsalted butter, cut into tablespoon pieces |
1 1/2 teaspoons salt |
1/2 teaspoon black pepper |
1/4 cup drained bottled horseradish |
Directions:
1. Cover potatoes with salted cold water by 2 inches in a 5-quart heavy pot, then simmer, uncovered, until very tender, about 25 minutes.
2. While potatoes are simmering, bring half-and-half, butter, salt, and pepper just to a simmer, stirring until butter is melted.
3. Keep hot, covered.
4. Drain potatoes in a colander, then immediately force through ricer into a large bowl.
5. Stir in hot milk mixture, then horseradish.
6. **Ifyou 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.
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