Mashed potatoes with horseradish

Ingredients:
6 potatoes, peeled and quartered
Salt
Pepper
2 1/4 cups half-and-half
6 frozen horseradish cubes
1 frozen garlic cube
Pinch of freshly grated nutmeg
12 Tbs. (1 1/2 sticks) unsalted butter

Directions:
Put the potatoes in a large stockpot and add water to cover by 1 inch. Generously salt the water. Bring to a boil over medium-high heat, reduce the heat to medium-low and cook until the potatoes are tender when pierced, about 20 minutes. Drain well.

Meanwhile, in a saucepan over low heat, warm the butter add the half-and-half until small bubbles form around the edges of the pan. Add the horseradish, garlic and nutmeg. Remove from the heat and let steep for 15 minutes. Add and season with salt and pepper.

Puree the potatoes add the half-and-half mixture and stir to combine. Transfer the potatoes to a warmed serving bowl and serve immediately. Serves 12.