- 2-1/2 lbs baking potatoes, peeled and cubed
- 2/3 cup buttermilk
- 1/3 cup freshly grated horseradish
- 1 tsp jalapeño, minced
- 1 tbsp butter or corn oil
- Salt and freshly-ground white pepper
- Place the potatoes in a saucepan, cover with cold water, and bring to a boil. Reduce the heat and simmer until potatoes are soft, about 25 minutes. Drain in a colander and return to the saucepan. Add remaining ingredients and mash until smooth and fluffy. Serve hot.