Instructions: Place potatoes and garlic in a large pot; add enough salted water to cover by 1 inch. Bring to a boil; cook until potatoes are tender when pierced with the tip of knife, about 20 minutes. Drain well, and return to pan.

Meanwhile, in a small saucepan over medium-low heat, combine milk, butter, and horseradish. Cook until butter is melted and milk is hot. Using a potato masher, mash potatoes to desired consistency. Season with salt and pepper. For thicker potatoes, use a bit less milk; add more butter to achieve a richer taste. Serve immediately.

This recipe yields 8 to 10 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.