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Creamy Mashed Potatoes with Horseradish
By Chef Tom Fraker

Creamy Mashed Potatoes with Horseradish


3 pounds Yukon Gold Potatoes peeled and cut into large pieces
1 cup Whole Milk
1/2 cup Unsalted Butter
4 tablespoons Grated Horseradish (Extra Hot)
1/2 teaspoon Kosher Salt
1/2 teaspoon Ground Black Peppercorns


Place the potatoes in a large pot and cover with water.

Bring to a boil and salt liberally.

Boil the potatoes until they are fork tender.

Drain the potatoes and return them to the pot.

Heat the milk and butter together, add them to the potatoes and mash them until creamy.

Next stir in the horseradish and season with salt and pepper. Serve hot.

If your potatoes are too dry, simply add some warm milk to moisten them up.