Ingredients

Steps

• Boil the whole potatoes in well-salted water until tender.
• Heat the milk and butter in a saucepan.
• Add the grated horseradish to the hot liquid and infuse with a lid for 30 minutes.
• Drain the cooked potatoes and let them steam dry in a colander.
• Peel the warm potatoes by hand.
• Break the potatoes with a fork to release remaining moisture.
• Sieve the potatoes into the hot horseradish-infused liquid and whisk until smooth.
• Adjust the seasoning with salt and serve immediately.