Perfect with grilled or roasted meats
4 large Russet potatoes, 1 1/2 to 2 lbs. total weight
1/4 cup butter (or margarine)
1/2 cup heavy cream (or scant 1/2 c. low-fat milk)
2 TBS grated, peeled fresh horseradish root or 1 1/2 tsp. prepared horseradish
2 tsp. salt
1/2 tsp. white pepper
In a large saucepan, combine the potatoes with water to cover by 2 inches. Bring to a boil and boil until tender when pierced with a fork, 25-30 minutes. Drain and place in a large bowl.
Meanwhile, in a small saucepan over low heat combine the butter and cream and warm gently only until the butter is soft and the mixture is slightly warm.
Add the mixture and the horseradish to the bowl holding the potatoes. Using an electric mixer set on high speed, whip until smooth. Stir in the salt and pepper and serve at once. - Texas The Beautiful Cookbook