Shelly's Recipe

CREAMY HORSERADISH MASHED POTATOES

Category: Mashed Potatoes

2 lbs potatoes (Yukon Gold, red or Russet varieties work well)
1 cup milk, warm
2 tablespoons unsalted butter
2 tablespoons of horseradish
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
Warm the milk and butter in a small saucepan over medium heat until the butter melts and set aside.

Peel and quarter the potatoes so they are of even size, this will ensure they cook consistently. Place in a medium saucepan with cold water to cover. Bring to a boil, then add 1 teaspoon of salt. Reduce the heat and simmer for 15 to 20 minutes, until the potatoes are very tender. Drain, and then pass the potatoes through a food mill or a ricer into a large mixing bowl. Stir in the warm milk and butter mixture until it is absorbed and the mixture is smooth. Add the 3 tbsp horseradish, season with salt and pepper and combine well. Finish it off by stirring in 1/4 cup extra-virgin olive oil. Serve hot.