On Wed, 26 Sep 2018 20:19:30 -0000 (UTC), Wayne Boatwright
> wrote:

>On Wed 26 Sep 2018 01:16:25p, U.S. Janet B. told us...
>
>> On Wed, 26 Sep 2018 19:36:19 -0000 (UTC), Wayne Boatwright
>> > wrote:
>>
>>>On Wed 26 Sep 2018 08:54:19a, U.S. Janet B. told us...
>>>
>>>> On Wed, 26 Sep 2018 14:24:10 -0000 (UTC), Wayne Boatwright
>>>> > wrote:
>>>>
>>>>>On Wed 26 Sep 2018 12:22:27a, U.S. Janet B. told us...
>>>>>
>>>>>> On Tue, 25 Sep 2018 20:15:11 -0600, notbob
>>>>>> > wrote:
>>>>>>
>>>>>>>On 9/25/2018 4:34 PM, U.S. Janet B. wrote:
>>>>>>>
>>>>>>>> .....red potatoes, leave the skins on, mash roughly (lumps
>>>>>>>> allowed) add butter, milk and Horseradish. Excellent!
>>>>>>>>
>>>>>>>
>>>>>>>Never thought of adding "Horseradish", which I love.
>>>>>>>
>>>>>>>nb
>>>>>>
>>>>>> search 'Horse radish mashed potato recipe'. Take your pick
>>>>>> and cook them up!
>>>>>
>>>>>Back to "lumpy" mashed potatoes... I've been making mashed
>>>>>potatoes for hearly 60 years and I hae to say that for most of
>>>>>those years I've never ended up with lumps unless it was on
>>>>>purpose. Sometimes I like the texture of some lumps and use a
>>>>>traditional potato masher. If I want really reamy smooth mashed
>>>>>potatoes I use either my food mill or my potato ricer. It takes
>>>>>much less effort and all it reuires is stirring the butter and
>>>>>cream or milk into the potatoes. The result os always silky
>>>>>smooth creamy potatoes.
>>>>>
>>>>>Oh, I like the idea of add horseradish. I've add some a few
>>>>>tmes and really enjoyed them.
>>>>
>>>> I do some lumps on purpose when I do boiled red potatoes. I
>>>> often leave some of the skin on the red potatoes, only cutting
>>>> out imperfect spots. It's the red potatoes that I do as
>>>> horseradish. To get smooth mashed potatoes I use russets or
>>>> Idaho style potatoes. The texture difference between the two
>>>> kinds of potatoes seem to dictate the results.
>>>>
>>>
>>>I love red potatoes with the skins and agree that some lumps seem
>>>the right thing for those. However, I rarely make them as David
>>>does not like potato skins in his potatos at all, so I only make a
>>>few for myself. I am going to try adding some horseradish to
>>>those, as he doesn' t like horseradish either. :-) Typically, how
>>>much horseradish for a givena amount of potatoes to you recommend?
>>>
>>>The russeet potatoes are always put through either the food mill
>>>or ricer, and I only add butter and cream, or milk if I don't have
>>>cream. I grind some black peppercorns in those most of the time.
>>>For some reason I've never acquired much of a taste for white
>>>pepper.
>>
>> horseradish to taste. I mash them, add butter and milk, maybe a
>> little more depending, and then add horseradish and salt, a little
>> more depending. It depends on how many potatoes how strong the
>> horseradish. I'm just looking for the flavor, the hmmmm, did you
>> put horseradish in here? Not enough to make your nose hurt and
>> eyes water.
>>
>
>Just a tad, then. :-)

nod, nod