October 22, 2012
Nutrition Information (per serving)
4 (½ cup ea.)
1 lb russet potatoes, peeled and chopped
1½ Tbsp prepared horseradish
½ tsp sea salt
¼ tsp freshly ground black pepper
3 Tbsp 2% milk
½ Tbsp unsalted butter
- In a medium saucepan, combine 1 quart of water and potatoes. Bring to a boil and cook for 15 to 20 minutes until potatoes are tender.
- Place potatoes into a medium mixing bowl and add remaining ingredients. Beat with electric mixer until fluffy.