Ingredients
- 2-1/2 pounds (6-7 medium-sized) 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
Directions
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.
Print this recipe
Submitted 6/13/05.
Source: www.ilovecheese.com
Submitted By: Teresa Johnson
techgoddess@att.net
Double Cheddar Mashed Potatoes with Horseradish