Those tangy potatoes served at Chamberlain's Prime Chop House in Dallas, Texas.
Recipe information
Yield
Serves 6
Ingredients
6 medium russet potatoes (about 2 pounds), peeled, each cut into 8 pieces
9 tablespoons (or more) warm milk
4 1/2 tablespoons butter
3 tablespoons prepared horseradish
Preparation
Step 1
Cook potatoes in large pot of boiling salted water until very tender, about 20 minutes. Drain.
Step 2
Return potatoes to same pot. Add milk, butter and horseradish. Using electric mixer, beat potatoes until creamy. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and let stand at room temperature. Rewarm over low heat, stirring constantly and thinning with more milk if necessary.)
