Pungent horseradish and
chopped fresh chives flavor this side dish of creamy mashed potatoes
with two types of shredded cheese, sharp cheddar and white cheddar.
Double
Cheddar Mashed Potatoes with Horseradish
- 2 1/2 (6 to 7 medium-sized)
pounds Russet baking potatoes, peeled and cut into 1 1/2 inch
chunks
3 tablespoons softened butter
1 cup (4 ounces) shredded sharp Cheddar cheese
1 cup (4 ounces) shredded white Cheddar cheese
1/2 cup warm milk
2 tablespoons prepared horseradish
2 tablespoons chopped fresh chives or parsley
Salt and pepper to taste
Additional shredded cheese for sprinkling on top
- Cook potatoes in large
pot of boiling water until very tender, about 18 minutes.
- Drain in colander.
- Return potatoes to pot
and mash with potato masher.
- Stir in butter and cheeses
and mix until smooth.
- Add milk to make a creamy
consistency.
- Stir in horseradish and
half of the chives.
- Season to taste with salt
and pepper.
- Place in serving bowl
and sprinkle with additional cheese and remaining chives.
Makes 8 servings.
Recipe provided courtesy of the American Dairy
Association.