Horseradish Mashed Potatoes

2 pounds yellow or russet potatoes, peeled, cut into 1-inch pieces

1 1/3 cups (or more) whole milk
1 large garlic clove, sliced into large pieces
1/4 cup prepared white horseradish
6 tablespoons (3/4 stick) unsalted butter, cut into pieces

Cook potatoes in a large pot of boiling salted water until tender, about 20 minutes.  Drain.  Return to pot.  

Meanwhile, bring 1 1/3 cups milk and garlic to boil in a large saucepan.  Remove garlic.  Add milk and horseradish to potatoes.  Using potato masher, mash until smooth.  Add butter, and stir until melted.  Season with salt and pepper.  (Can be made 2 hours ahead.  Let stand at room temperature.  Stir over medium heat until heated through, adding more milk to thin if necessary.)

Makes 6 servings.

From Bon Appetit, February 2002