|2½ pounds||Red potatoes|
|2½ pounds||Idaho potatoes|
|10 ounces||Butter, cut in pieces (2 1/2|
|1 cup||To 1 1/4 bottled horseradish|
|1½ cup||Whipping cream or whole milk|
|Salt and ground black pepper|
Wash potatoes well, leaving the skins on, and cut them in half.
Cover with water in a large kettle and bring to a boil.
Lower heat to simmer and cook until potatoes are very tender, about 25 min.
Drain and return potatoes to pot. (do not peel).
Add butter and begin to mash by hand. Add horseradish sauce, cream, salt and pepper and continue to mash until texture is creamy, but still slightly lumpy.
Susan McC in Il.
Posted to MM-Recipes Digest V3 #251 Date: Fri, 13 Sep 1996 15:26:18 -0700 From: bj3@... (BJ)
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