Instructions: Preheat the oven to 350 degrees. Place potatoes in a large saucepan, and cover with cold salted water by 2 inches. Bring to a simmer over medium-high heat, and cook until potatoes are tender when pierced with the tip of a knife. Drain, and place on a baking sheet in the oven until completely dry, 5 to 7 minutes. Drying the potatoes in the oven after boiling allows them to absorb more cream and butter, making richer mashed potatoes.

Place the cream and butter in a small saucepan set over medium-high heat. Pass the potatoes through a food mill fitted with the fine disk into a medium bowl. Add cream mixture; stir to combine. Fold in horseradish, and season with salt and pepper.

This recipe yields 4 servings.

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