2 pounds of peeled Idaho (Russet) Potatoes
½ cup of regular whole milk
6 tablespoons of butter
1/2 teaspoon horseradish
salt to taste
Boiling your Potatoes: Cut potatoes about thumb size, fill your pot with cold water (add a pinch of salt) and place the potatoes in it prior to boiling. Boil them on medium high and covered but crack lid open slightly to avoid steaming water from boiling over. Potatoes are done as soon as they break apart by poking them with a fork. Remove from heat and strain off all water.
Return drained potatoes to the pan they were cooked in and add chunks of room temperature butter (up to 6 tablespoons). Add the horseradish salt and white pepper. Start mashing while slowly adding the milk as you mash. Note: You may not have to use all the milk. Keep the finished mashed potatoes warm in a 180-200-F oven until ready to serve.
Makes 4-5 servings