> 3 lbs russet potatoes
> 3/4 cup half & half
> 3 tbsp unsalted butter, sliced and divided
> 1 cup reduced-fat sour cream
> 3 tbsp prepared horseradish
> 2 tsp Worcestershire sauce
> 1/4 cup chopped chives
Peel and cut the potatoes into 2-inch chunks. Add potatoes and salt to a large pot of cold water and heat to a boil on medium-high. Reduce heat and simmer 15 min., until fork-tender.
Drain potatoes well and return to pot. In a microwave-safe bowl, heat half & half and 2 tbsp butter 30 sec.–1 min., until very warm. To pot with potatoes, add half & half mixture, sour cream, horseradish, and Worcestershire sauce.
With a potato masher, mash potatoes until smooth and creamy. Heat on low until potatoes are heated thoroughly, stirring constantly. Remove from heat. Top with remaining 1 tbsp butter to melt and garnish with the chives to serve.