Horseradish-Potato Mash

 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