Why This Recipe Works

For an easy, creamy mash, we started by cooking sliced Yukon Gold potatoes in well-seasoned water. We used half-and-half because it is richer than milk but not as decadent as heavy cream. Microwaving the half-and-half with the butter before combining the mixture with the mashed potatoes ensured a bowl of piping-hot potatoes on the dinner table. For an easy but flavorful variation, we added pungent prepared horseradish and peppery chives.

Before You Begin

We prefer Yukon Gold potatoes here, but russet potatoes will work in a pinch. Buy refrigerated prepared horseradish, not the shelf-stable kind, which contains preservatives and additives.

Instructions

Place potatoes and 1 tablespoon salt in large saucepan, add water to cover by 1 inch, and bring to boil over high heat. Reduce heat to medium and simmer until potatoes are tender and paring knife can be easily slipped in and out of potatoes, 18 to 22 minutes.

Meanwhile, combine half-and-half and butter in 2-cup liquid measuring cup and microwave, covered, until butter is melted and mixture is warm to touch, about 2 minutes.

Drain potatoes and return them to saucepan. Cook over low heat, stirring, until potatoes are thoroughly dried, about 30 seconds. Remove from heat and, using potato masher, mash potatoes until smooth and no lumps remain. Stir in half-and-half mixture, 3/4 teaspoon salt, and ½ teaspoon pepper until fully incorporated. Stir in horseradish and chives until combined. Season with salt and pepper to taste. Serve.