YIELD: 20 4 oz. servings

4 lbs., 5 oz.purple potatoes, peeled, 1" dice
1 3/8 tsp.whole peeled garlic
5 3/4 oz.butter, softened
2 7/8 tsp.ground white pepper
4 1/4 oz.horseradish, well drained
to taste salt

1. Cover potatoes with water, add garlic and boil until fork-tender, 22-25 minutes.
2. Drain and place in mixer bowl with whip attachment. Add butter, pepper and horseradish. Mix until well blended. Add salt to taste. Hold at 150°F.

Recipe from Lori Chechi, manager-menu development/text kitchen, Ball State University