Serves 6 as a side
- 3 pounds russet potatoes, all about the same size
- 1 stick unsalted butter
- 1 cup half-and-half
- 1 cup milk
- 2 teaspoons kosher salt
- 2-inch piece fresh horseradish root, peeled and grated (about ½ cup)
Put the unpeeled whole potatoes in a large pot with cold water to cover by about 2 inches. Bring to a simmer, and cook until tender, about 30 to 40 minutes. Drain, and let sit until just cool enough to peel.
While the potatoes cool, combine the butter, half-and-half, milk, and salt in the cooking pot over low heat, just until the butter melts.
Use a ricer, and press the still-warm potatoes through into the butter mixture. Add the horseradish, and stir until smooth. Adjust seasoning, and serve immediately.
*The ½ cup of grated fresh horseradish called for here will give the mashed potatoes a moderate heat; for a more intense flavor, add up to 1 cup. Fresh horseradish is best, but if it is unavailable, use about ½ cup jarred horseradish. Drain the liquid from the jarred horseradish, then rinse, pat it dry with a paper towel, and proceed to use as fresh.