Horseradish Mashed Potatoes

Ingredients

• 3 pounds Yukon Gold potatoes – peeled and cut into 1.5-inch chunks
• 6 tbsp unsalted butter
• 0.5 cup whole milk
• 0.5 cup sour cream
• 3 tbsp prepared horseradish – drained if very wet
• 1.5 tsp kosher salt
• 0.5 tsp black pepper – freshly ground
• fresh chives – finely sliced (for serving)

Instructions

1. Place the potatoes in a large pot and cover with cold water by about 1 inch; salt the water generously.
2. Bring to a boil over high heat, then reduce to a gentle simmer and cook until the potatoes are very tender, 15–20 minutes; a fork should slide in with no resistance.
3. While the potatoes cook, warm the butter and milk together in a small saucepan over low heat until steaming and the butter is melted, 3–4 minutes; do not boil. Remove from heat.
4. Drain the potatoes well and return them to the hot pot over low heat. Shake and stir for 1–2 minutes to evaporate excess moisture.
5. Mash the potatoes until mostly smooth with a potato masher (or rice them back into the pot for extra smooth texture).
6. Pour in the warm butter–milk mixture and stir until absorbed and creamy. Fold in the sour cream and prepared horseradish.
7. Season with the kosher salt and black pepper. Taste and adjust horseradish, salt, and pepper as desired.
8. Serve hot, garnished with chives if using.