some potatoes, peeled, cut and boiled (When I made this I used 6 medium russets.)
a tablespoon or so of butter
a few teaspoons of cream
some-lots of horseradish
pinches of kosher salt
1 mixer with whipping attachment (preferably stand mixer)
Unceremoniously chuck well boiled potatoes into mixing bowl – if they’re not very well boiled then you’ll get chunks in your potatoes and nobody wants that!!!
Start a-whipping and then add in the butter, then a pinch or 2 of salt, the cream and generous amounts of horseradish. Don’t use the creamy horseradish (this is for sissys) use the strong undiluted stuff. I love horseradish, so I add enough that the potatoes are definitely horseradishy and spicy, and all around delicious. Whip until smooth and creamy.
I like to serve this with steak (as in those rib-eyes I previously posted) and a hearty green like broccoli, broccoli rabe, brussels sprouts, wilted kale, etc.