Horseradish Mashed Potatoes
['2 1/4 to 2 1/2 pounds medium Yukon Gold potatoes, peeled, quartered', '3 to 4 tablespoons extra-virgin olive oil', '2 tablespoons prepared white horseradish']
Cook potatoes in large saucepan of boiling salted water until tender, about 20 minutes. Drain, reserving 1 cup cooking liquid. Place in large microwave-safe bowl. Add 3 tablespoons oil. Mash until potatoes are smooth, adding remaining 1 tablespoon oil, if desired, and reserved cooking liquid by 1/4 cupfuls to moisten to desired consistency. Mix in horseradish. Season to taste with salt and pepper. DO AHEAD: Potatoes can be made up to 2 hours ahead. Let stand at room temperature. Rewarm potatoes in microwave before continuing.
Transfer potatoes to bowl and serve.
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