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 pepper4 1/4 oz.horseradish, well drained to taste salt Cover potatoes with water, add garlic and boil until fork-tender, 22-25 minutes. 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 ...

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