- 2 lb
- potatoes (Yukon Gold or russets, peeled, and cut into 1-inch dice)
- 1 1⁄3 c
- whole milk
- 1 clv
- garlic (crushed)
- 1⁄4 c
- 6 T
If you like a little heat, this is a really great variation on traditional mashed potatoes, and are so good, you don't need gravy.
Cook the potatoes in boiling salted water about 20 minutes, until tender. Drain, then return to the pot.
Combine the milk and garlic in a large saucepan over medium-heat and bring to a boil. Pour the milk mixture over the potatoes and add the horseradish. Use a potato masher to mash until smooth. Stir in the butter until melted, and season to taste with salt and pepper. Serve hot.