- In a 5-quart saucepan, cover potatoes with salted water. Bring to a boil; reduce to a simmer. Cook until tender when pierced with the tip of a paring knife, 20 to 25 minutes.
- Drain; return to pan. Cook over medium-high, stirring, until dry, 1 to 2 minutes.
- In a small saucepan, bring milk to a simmer. Mash potatoes with butter, horseradish, hot milk, and 1 teaspoon salt.
- If too thin, cook over medium heat, stirring, until thickened.
Horseradish Mashed Potatoes From Everyday Food magazine 2 pounds new potatoes, scrubbed and quartered Salt 3/4 cup milk 4 tablespoons butter, cut into small pieces 2 tablespoons prepared horseradish
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