Lunch: Peppery Horseradish Mashed Potatoes

Recipe by Kay Chun Who can resist mashed potatoes, particularly with steak? You'll love this twist on the classic, with just enough horseradish added to give these creamy spuds a fun kick.

Ingredients

1 1/2 pounds russet (baking) potatoes (3 medium), peeled and cut into 1-inch pieces
2 teaspoons kosher salt
1/2 cup whole milk
3 tablespoons unsalted butter
1/4 teaspoon freshly ground black pepper
2 tablespoons bottled horseradish, drained

Instructions

Put potatoes and kosher salt in a large heavy saucepan and generously cover with cold water. Bring to a boil then reduce heat and simmer, partially covered, until potatoes are tender, about 20 minutes. Drain well and return to saucepan.
Meanwhile, heat milk and butter in a small saucepan until butter is melted and milk is hot but not boiling. Add milk mixture, along with horseradish and pepper, to potatoes and mash with a potato masher or fork (to desired consistency). Season with salt and serve warm.

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