Horseradish Mashed Potatoes

• 4 lb large yellow-fleshed potatoes such as Yukon Gold, peeled and quartered
• 1 3/4 cups half-and-half
• 3/4 stick (6 tablespoons) unsalted butter, cut into tablespoon pieces
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/4 cup drained bottled horseradish
• Special equipment: a potato ricer or a food mill fitted with medium disk

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.

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

Taken from www.epicurious.com/recipes/food/views/horseradish-mashed-potatoes-107424 (may not work)