And then, recently, I got a hankering. Specifically, for the "wasabi" mashed potatoes I indulged in at Lucky Cheng's in the late nineties. Faint of heart, now is when you should look away. In the interest of full-disclosure, I was brought up schooled in the art of the canned potato and haven't shaken the habit. Already peeled? Can't beat it.
Simply take your 6lbs of peeled potatoes (fresh if you must), cut into quarter-sized cubes, and boil for 30-40 minutes (longer if using uncanned). Then drain and mix in 8tbsp butter. What? No one said this was going to be healthy. Add enough milk of your choice (soy and almond work best) to make it creamy, then salt and pepper to taste.
Now here's the magic: mix in one jar of Gold's horseradish, keeping in mind that you'll also want to keep an extra jar on hand for those who appreciate a little more heat.
And there you have it.
Note: In this instance, I'd advise against beet horseradish. Not only is it less than half as hot, but there is nothing remotely appealing about pink mashed potatoes (or maybe there is?).