Mashed Potatoes with Horseradish

Ingredients:

4 lb large yellow-fleshed potatoes such as Yukon Gold, peeled and quartered 
1 3/4 C. half-and-half 
3/4 stick (6 tablespoons) unsalted butter, cut into tablespoon pieces 
1 1/2 t. salt 
1/2 t. black pepper 
1/4 C. drained Silver Spring Prepared Horseradish or Cream Style Horseradish

Optional equipment: a potato ricer or a food mill fitted with medium disk

Directions:

Cover potatoes with salted cold water by 2 inches in a 5-quart heavy pot, then simmer, uncovered, until very tender, about 25 minutes. 
While potatoes are simmering, bring half-and-half, butter, salt, and pepper just to a simmer, stirring until butter is melted. Keep hot, covered.

Drain potatoes in a colander, then use a handheld masher in a large bowl. Stir in hot milk mixture, then Silver Spring Prepared or Cream Style Horseradish.

Cooks' notes: 
You can use a ricer or food mill for a smoother consistency of the potatoes.

Mashed potatoes can be made 1 day ahead and chilled, covered. Bring to room temperature, then reheat in a microwave or double boiler, stirring occasionally.