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See how this recipe was made on Facebook Live!
"I first shared my Horseradish Mashed Potatoes in Rachael Ray Every Day magazine a few years ago. This is a make-ahead version of that dish. You can make these potatoes up to two days ahead of time and keep them in the fridge. If you don't like horseradish, you can skip it and replace it with some smooth Dijon mustard!"
Place potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil; add salt. Reduce heat to medium and simmer until tender, about 10 minutes.
Meanwhile, in a small saucepan, heat the milk and 2 sticks butter over medium heat until the butter melts.