With a nephew that loves mashed potatoes and comes for dinner several times a week, I'm always looking for a new flavor. He hates prepared horseradish, but loves fresh grated. Anything for a little extra work for the cook. I make the whole recipe and use the leftovers for mashed potato pancakes.
Horseradish Mashed Potatoes.
6 Idaho potatoes, peeled and cubed
6 tablespoons unsalted butter at room temperature
1/4 cup heavy cream, heated
2 tablespoons grated horseradish
Salt and white pepper to taste
Place the potatoes in a saucepan, cover with cold water and bring to a boil. Reduce the heat and cook until tender, about 15-20 minutes. Drain Well. Return to heat to eliminate all water in bottom of pan. Mash with masher or ricer, adding butter, hot cream, salt and pepper to hot potatoes. Mix until smooth. Add horseradish and serve immediately. If holding potatoes over simmering water for a while, wait to add the horseradish to just before serving.