8 servings (serving size: 2/3 cup)

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.

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.

Ratings & Reviews

xxjenxx's Review

February 22, 2014

JoyceHT's Review

April 13, 2013
On their own, these are not my favorite potatoes. (I'd prefer them without horseradish most of the time.) But, when pared with the Beef Stew from the same Jan/Feb 2004 issue, they are an excellent balance to the stew's sweetness.

lovinlewisburg's Review

July 28, 2010
I always need a recipe to follow for mashed potatoes and this one is now my foundation. I followed it with the following changes: - To make a bit more creamy, I added about 1/3 cup of sour cream. - I used creamy horseradish - Needed a touch more butter than called for I loved the yukon golds which I had never used. I like a bit of skin so I partially peeled the potatoes.

katiesmith's Review

October 26, 2009
Very yummy and super easy! Used skim milk instead since that's what I had and they seems find. The horseradish adds a nice pop!

CindyH's Review

August 30, 2009
Simple and so delicious. I didn't have any horseradish (thought I did) which I think would have been a great addition to this. But without it, still a very creamy mashed potato recipe.