8 servings kosher salt and pepper black freshly ground
2 cups milk whole
6 large yukon gold potatoes
Equipment
bowl
ladle
pot
potato masher
potato ricer
Directions
Watch how to make this recipe.
Wash and scrub potatoes well. Peel and cut them into same-size pieces so they cook evenly.
Put them into a medium-sized pot and add the garlic, bay leaves, salt and pepper, to taste. Cover with the cream and milk and set over medium-high heat. Bring to a boil then reduce the heat to a simmer and cook until the potatoes are very tender, about 30 minutes. When cooked, discard the bay leaves and the drain potatoes, reserving the cooking liquid. Mash the potatoes with a potato masher using 1 1/2 cups of the cooking liquid; use more if necessary. Alternately, run the potatoes through a ricer or a food mill over a bowl and ladle in some of the cream mixture so they become creamy. Stir in the horseradish and chopped chives and season with salt and pepper, to taste.
