Prep Time
20 Mins
Cook Time
35 Mins
Serves 8
Photo: Mark Thomas; Styling: Susan Vajaranant

How to Make It

Step 1

In a large pot, cover potatoes by at least 1 inch with cold salted water. Bring to a boil, uncovered, over high heat. Cook over medium-high heat until very tender when pierced with a knife, about 25 minutes. In a small pan over medium-low heat, warm half-and-half, butter and horseradish, stirring occasionally, until butter melts and bubbles begin to form around edge of pan.

Step 2

Drain potatoes, return to pot and mash well. Pour in horseradish mixture and stir well. Season with salt and pepper and serve.

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