Active Time

　　15 minutes

　　Total Time

　　45 minutes

　　Who can resist mashed potatoes, particularly with steak? You'll love this twist on the classic, with just enough horseradish added to give these creamy spuds a fun kick.

　　

Ingredients

Serves 2 generously

　　1 1/2 pounds russet (baking) potatoes (3 medium), peeled and cut into 1-inch pieces

　　2 teaspoons kosher salt

　　1/2 cup whole milk

　　3 tablespoons unsalted butter

　　1/4 teaspoon freshly ground black pepper

　　2 tablespoons bottled horseradish, drained

　　

Step 1

Put potatoes and kosher salt in a large heavy saucepan and generously cover with cold water. Bring to a boil then reduce heat and simmer, partially covered, until potatoes are tender, about 20 minutes. Drain well and return to saucepan.

　　

Step 2

Meanwhile, heat milk and butter in a small saucepan until butter is melted and milk is hot but not boiling. Add milk mixture, along with horseradish and pepper, to potatoes and mash with a potato masher or fork (to desired consistency). Season with salt and serve warm.

　　Cooks' Notes:

　　•Mashed potatoes can be made 2 days ahead (without horseradish). When ready to serve, reheat potatoes in a heavy saucepan over low heat, stirring in horseradish and, if needed, enough additional milk for desired consistency.