3 pounds yellow potatoes
1 teaspoon freshly ground black pepper
2 cups heavy cream
1/4 cup freshly grated horseradish root
1/2 pound sweet butter, unsalted
2 teaspoons salt
1/2 cup green onion, chopped
Peel potatoes. Place potatoes in a large pot and cover with cold water. Bring to a boil and simmer for 18 to 22 minutes, until potatoes are tender. In a saucepan combine cream and butter. Heat until very warm. Add salt and pepper. Drain potatoes and quickly pass through a food mill or potato ricer into a large bowl. Whisk cream mixture into the hot potatoes. Add the horseradish and green onions. Serve hot. 6 servings.
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