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.
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