Ingredients
1 1/2 cups heavy cream
1/2 cup finely grated peeled fresh or prepared (drained) horseradish
3 pounds Yukon gold potatoes, peeled and cut into 2-inch chunks
Coarse salt
3 tablespoons unsalted butter
Preparation
Heat the cream and horseradish in a small saucepan over medium heat until just simmering. Remove from heat.
Cover potatoes with cold water in a saucepan. Bring to a boil; add salt. Cook until tender, about 8 minutes; drain.
Force potatoes through a ricer or food mill into a bowl. Stir in butter and the cream mixture. Season with salt.
