Ingredients:
3 medium Yukon gold potatoes, diced
1 cup whole milk, warmed
2 tablespoons unsalted butter
1 teaspoon prepared horseradish
Kosher salt and freshly ground black pepper

In a pot filled with enough cold water to cover the potatoes by a few inches, add the potatoes and bring to a boil. Then lower the heat and simmer until they are fork tender. In a small saucepan combine the milk and butter over very low heat until warm.  Drain the potatoes through a colander and return them to the originalpot. Add the heated milk mixture and horseradish. Season to taste. Cover to keep warm.