Mashed potatoes

peeled, knots removed, and diced into 1 1/2-inch cubes

divided

4 diced, 2 sliced

hot

or horseradish

freshly ground

finely chopped, for garnish

Place the potatoes in a large pot with, not table salt, and enough cold water to cover the potatoes by 1-inch Bring to a boil, then reduce heat to a gentle simmer until the potatoes are just fork tender, about 10 minutes, Drain the potatoes in a colander and return them to the pot

diced, stir until melted and combined, Then add in the, remaining, mash with a potato masher until the desired consistency is reached, Alternatively, you can use an electric mixer for extra smooth and silky mashed potatoes, but be careful not to over-mix or you could end up with gummy potatoes

Transfer hot mashed, to a serving bowl and top with remaining two slabs