Horseradish Mashed Potatoes

• 2 pounds new potatoes, scrubbed and quartered
• Coarse salt
• 3/4 cup milk
• 4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
• 2 tablespoons prepared horseradish sauce

1. In a large saucepan, cover potatoes with water.
2. Bring to a boil; add salt, and reduce to a simmer.
3. Cook until potatoes are tender when pierced with the tip of a sharp knife (but not falling apart), 20 to 25 minutes.
4. Drain; return potatoes to pan.
5. Cook over medium-high heat, stirring, until dry, 1 to 2 minutes.
6. In a small saucepan, bring milk to a simmer.
7. Pour over potatoes, and add butter and horseradish; mash potatoes with a potato masher or two forks, then season with salt.
8. If necessary, cook over medium heat, stirring, until thickened.
9. Serve immediately.

new potatoes, salt, milk, unsalted butter, horseradish sauce

Taken from www.epicurious.com/recipes/food/views/horseradish-mashed-potatoes-388039 (may not work)