PEELING POTATOES AHEAD OF TIME RECIPES

Steps:

• Place potatoes in a large pan with water to cover. Bring to a boil. Reduce heat and simmer, covered, until tender when pierced with a thin-bladed knife, 20 to 30 minutes.
• Heat half and half in microwave.
• Process unpeeled potatoes through a food mill into a medium bowl. (Or, using a potholder, peel and drop them into a bowl. Puree using a potato masher or standing mixer fitted with the paddle attachment.) Stir in half and half and a sprinkling of salt (or beat, if using mixer) until smooth and fluffy. (Can be cooled and refrigerated in an airtight container up to 2 days.)
• Thirty minutes before serving, microwave until warm. Transfer to a heatproof bowl set over a pan of simmering water. Stir in butter to melt. Cover with plastic wrap. Keep warm until serving time.

Steps:

• Place potatoes in a large pot and cover with cold water by 1 inch
• Bring to a boil; add salt
• Reduce heat to medium and simmer until tender, about 10 minutes
• Meanwhile, in a small saucepan, heat the milk and 2 sticks butter over medium heat until the butter melts
• Drain the potatoes then return them to the pot
• Add the milk mixture and 2 tablespoons horseradish
• Mash to desired consistency and season with lots of salt and pepper
• Transfer to a 13x9-inch baking dish
• Place the remaining 3 tablespoons of butter into a small mixing bowl and microwave to melt
• Add the breadcrumbs, parmesan cheese and remaining tablespoon of horseradish
• Stir to combine
• Sprinkle the breadcrumbs on top of the potatoes
• If making ahead, cover with plastic wrap and store in the fridge
• Bring to room temperature before baking
• To bake, preheat the oven to 375°F
• Cook for 25-30 minutes or until brown on top
• Garnish with freshly chopped parsley and chives