Add butter or substitute to taste and mash with potato masher.

Drain the potatoes; return to the pot. Cook potatoes in large pot of boiling salted water until tender, about 40 minutes. With a potato masher, mash until potatoes are fluffy and free of large lumps. Preparation. Add the milk mixture and horseradish.

Combine half and half and rosemary … Mash to the desired consistency; season with salt and pepper. Transfer to a bowl and top with more butter. (Be careful, too much milk will make the potatoes …

Drain and return potatoes to pot. In a large pot, bring potatoes to a boil in salted water over high heat, then reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, about 15 minutes. Add a little milk or almond milk if the potatoes are too stiff. Drain. Add the milk mixture and horseradish.

1/4 cup drained bottled horseradish; Special Equipment. Horseradish Mashed Potatoes. Skin on or off according to preference. Drain the potatoes just when the start to get soft and crumbly. a potato ricer or a food mill fitted with medium disk ; Preparation. Add prepared horseradish and chopped Rosemary to taste. Return potatoes to pot; mash. Boil the potatoes as you normally would.