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Simmering horseradish in cream tempers its pungency; that's the first step in making this distinctive version of mashed potatoes, which nicely complements a sumptuous main course.

Martha Stewart Living, December 2004

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Servings:
8
Yield:
Makes 6 1/2 cups
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Ingredients

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Directions

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  • Heat the cream and horseradish in a small saucepan over medium heat until just simmering. Remove from heat.

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  • Cover potatoes with cold water in a saucepan. Bring to a boil; add salt. Cook until tender, about 8 minutes; drain.

  • Force potatoes through a ricer or food mill into a bowl. Stir in butter and the cream mixture. Season with salt.

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