Keep two rules in mind when making mashed potatoes: 1) Always mash them by hand for the best texture. 2) Make plenty—one serving is never enough!
| 4 | pounds | potatoes* |
| 1 1/2 | cups | half-and-half |
| 1 | cup | buttr |
| 1/4+ | cup | bottled, prepared horseradish |
| 1 | teaspoon | salt |
| /2 | teaspoon | freshly ground black pepper |
| *Use Idaho or Yukon Gold potatoes for best results.NOTE:Do not mash the potatoes in your food processor or they will become gummy. A potato ricer works well for this job. |
1. Peel the potatoes and cut them in quarters.
2. Put the potatoes in a large saucepan and cover with water. Bring to a boil and cook until soft.
3. Drain the potatoes in a colander, then transfer to a spacious bowl.
4. Mash the potatoes with a ricer, then return them to the saucepan in which they were cooked.
5. In a separate pan, heat the milk, cream, and butter until the liquid is hot to the touch and the butter is melted. Pour the hot cream mixture over the potatoes and mix thoroughly.
6. Re-heat the potatoes over a medium flame, stirring often.
7. Add the horseradish and season with salt and pepper. Adjust to your taste.
8. Check the consistency of the potatoes and add more milk if needed. They should have a soft, creamy texture.
9. Serve immediately.
