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Peppery Horseradish Mashed Potatoes

['1 1/2 pounds russet (baking) potatoes (3 medium), peeled and cut into 1-inch pieces', '2 teaspoons kosher salt', '1/2 cup whole milk', '3 tablespoons unsalted butter', '1/4 teaspoon freshly ground black pepper', '2 tablespoons bottled horseradish', 'drained']

Put potatoes and kosher salt in a large heavy saucepan and generously cover with cold water. Bring to a boil then reduce heat and simmer, partially covered, until potatoes are tender, about 20 minutes. Drain well and return to saucepan.
Meanwhile, heat milk and butter in a small saucepan until butter is melted and milk is hot but not boiling. Add milk mixture, along with horseradish and pepper, to potatoes and mash with a potato masher or fork (to desired consistency). Season with salt and serve warm.

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