3 lbs. Russet potatoes, peeled and quartered
¼ cup extra virgin-olive oil
⅔ cup white horseradish
3 tablespoons fresh minced dill
1 cup vegetable or chicken broth
1 cup soy milk
1 teaspoon kosher salt
Place potatoes in a large pot with enough water to cover and bring pot to a boil over high heat. Continue to boil, covered until potatoes are soft, about 10 minutes.
In a separate saucepan, heat oil over medium heat. Add horseradish and saute stirring for about 3 minutes to soften. Add dill, broth and soy milk, and bring to a boil. Lower the heat to medium and simmer for 8 minutes.
Drain potatoes into a colander, then return them to the original pot. Add the horseradish mixture and mash thoroughly until somewhat smooth with some chunks. Add salt and serve warm.