Active Time

　　15 min

　　Total Time

　　40 min

　　

Ingredients

Makes 8 servings

　　4 lb large yellow-fleshed potatoes such as Yukon Gold, peeled and quartered

　　1 3/4 cups half-and-half

　　3/4 stick (6 tablespoons) unsalted butter, cut into tablespoon pieces

　　1 1/2 teaspoons salt

　　1/2 teaspoon black pepper

　　1/4 cup drained bottled horseradish

　　

Special Equipment

a potato ricer or a food mill fitted with medium disk

　　

Step 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.

　　

Step 2

While potatoes are simmering, bring half-and-half, butter, salt, and pepper just to a simmer, stirring until butter is melted. Keep hot, covered.

　　

Step 3

Drain potatoes in a colander, then immediately force through ricer into a large bowl. Stir in hot milk mixture, then horseradish.

　　Cooks' notes:

　　• If you 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.

　　• 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.