Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2½ pounds | Red potatoes |
| 2½ pounds | Idaho Potatoes |
| 1¼ cup | Butter |
| 1¼ cup | Creamy pureed horseradish |
| 1½ cup | Heavy cream |
| 2½ teaspoon | Kosher salt |
| 1½ teaspoon | Ground black pepper |
Wash potatoes well, leaving the skin on. Cut potatoes in half lengthwise. Place in kettle and fill with water to cover Bring to a boil. Reduce heat and simmer until potatoes are very tender. Drain all water add butter while potatoes are hot. Begin to hand mash. Add horseradish, cream. salt and pepper. Mash well until creamy but slightly lumpy.
Makes 6 to 8 servings or approximately 10-12 cups) From the files of Al Rice, North Pole Alaska. Feb 1994