Ingredients
- 2 pounds russet taters (about 4 medium), peeled and reduce 1-inch pieces
- 1 teaspoon kosher salt, plus much more to taste
- 3/4 cup dairy
- 1/4 cup unsalted butter
- 4 teaspoons prepared horseradish (not beet colored)
- Freshly ground pepper
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Directions
Inside a large saucepan, combine the taters, 1 teaspoon salt, and enough cold water to pay for. Provide a boil over high temperature. Lower heat to keep a simmer and prepare until fork tender, about ten minutes. Drain the taters and go back to the pan. Shake the pan over medium heat for 1 minute to dry the taters. Transfer the taters to some food mill, ricer. or bowl.
Place the milk and butter within the saucepan. as well as heat over medium-high temperature before the butter melts and also the milk is hot. Remove pan in the heat and add some horseradish. Mash the taters with the food mill. ricer, or by hands in to the pan. Stir to mix using the milk and butter. Season with pepper and salt to taste. Serve immediately.
Cook's Note: The strength of prepared horseradish varies, so adjust the amount to taste, as needed.
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