Recipe Archives->Vegetables->Mashed Potatoes 20

Potatoes

2 1/2 lbs red potatoes
2 1/2 lbs Idaho potatoes
1 1/4 cups butter
1 1/4 cups creamy pureed horseradish
1 1/2 cups heavy cream
2 1/2 tsp. salt
1 1/2 tsp. ground fresh black pepper

Wash potatoes well, leaving the skins on.  Cut the potatoes in half
lengthwise.  Place in a kettle and fill with enough water to cover
potatoes.  Bring to a boil, reduce heat and simmer until potatoes
are very tender.  Drain well and add butter while potatoes are hot.
Begin to hand mash.  Add all remaining ingredients and mash well
leaving them just slightly lumpy.

Makes about 10-12 cups or 6 to 8 servings.

Printable version: mashed-potatoes20.txt.