3 1/2 lb. Yukon Gold potatoes, peeled and quartered
1 1/2 cups half-and-half1/4 cup prepared horseradishPinch of freshly grated nutmeg6 Tbs. (3/4 stick) unsalted butter, at room temperature, cut into pieces
Salt and freshly ground pepper, to taste
Serves 6-8.
Cook potatoes in large saucepan of boiling salted water until tender, about 20 minutes.
Meanwhile, in a saucepan over medium-low heat, warm the half-and-half, horseradish and nutmeg until small bubbles form around the edges of the pan.
Drain potatoes and mash while gradually adding the butter and the half-and-half mixture. Beat with a large spoon until the potatoes are smooth and creamy. Season with salt and pepper.
Adapted from William Sonoma
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This recipe was most recently featured in
Boston Organics Newsletter No. 49 of 2015.