Horseradish adds a peppery kick, but the potatoes are also good without it. Or add the horseradish last, just to the portion of potatoes reserved for the adults.
2 1/4 pounds cubed peeled Yukon gold potato
2/3 cup 2% reduced-fat milk, warmed
2 tablespoons butter, softened
2 teaspoons prepared horseradish
1 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
How to Make It
Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender. Drain. Return potatoes to pan. Add milk and remaining ingredients; mash to desired consistency. Cook over low heat until warm.