Horseradish Potatoes

• 4 lbs large yellow-fleshed potatoes, peeled and quartered (Yukon Gold)
• 1 34 cups half-and-half
• 6 tablespoons unsalted butter, cut into tablespoon pieces
• 1 12 teaspoons salt
• 12 teaspoon black pepper
• 14 cup drained bottled horseradish

1. Cover potatoes with salted cold water by 2 inches in a 5-quart heavy pot, then simmer, uncovered, until very tender, about 25 minutes.
2. While potatoes are simmering, bring half-and-half, butter, salt, and pepper just to a simmer, stirring until butter is melted.
3. Keep hot, covered.
4. Drain potatoes in a colander, then immediately force through ricer into a large bowl.
5. Stir in hot milk mixture, then horseradish.
6. **Ifyou don't have a ricer or food mill, you can use a handheld masher, but the consistency of the potatoes won't be as smooth.

yellowfleshed potatoes, unsalted butter, salt, black pepper, horseradish

Taken from www.food.com/recipe/horseradish-potatoes-61643 (may not work)