My friend Joni sent me a subscription to Bon Appetit and I got my first issue the day before yesterday. I was planning on making mashed potatoes with supper and then saw this recipe in the magazine. I'm a sucker for horseradish! If you are too then you'll love this!
- 2 1/4 - 2 1/2 lbs medium Yukon Gold potatoes, peeled and quartered
- 3 - 4 Tbl extra-virgin olive oil
- 2 Tbl prepared white horseradish