fine sea salt
4 pounds russet potatoes, peeled and cubed
1/2 cup freshly grated horseradish
1/2 cup (1 stick) butter, cut into pieces
1-1/2 cups milk, warmed
Boil potatoes in a pot of liberally salted water until knife tender, about 10 minutes.
Using a potato ricer or food mill, press potatoes into a large bowl.
Stir in horseradish. Add butter, a little at a time, stirring until
melted. Add milk, a little at a time, until absorbed. Check seasoning.
Serve immediately. Yield: 6 servings.
- Recipe courtesy of Gastronomer's Guide