Meals Matter

Double Cheddar Mashed Potatoes with Horseradish

Contributed By: DCC
Dairy Council of California

Cheesy potatoes with something extra.

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

1/3 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

Preparation

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.

Recipe Comments

There are no comments on this recipe.
Click Here to add a comment.

Rate This Recipe

Scroll over the empty stars to rate.
   
  Add a Recipe Comment
Share

Recipe Details

Total Preparation Time: 45 minutes
Ingredients: Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 8
Origin: American
Special Features: Kids Love It
Kids can help make it
Vegetarian
Nutrition Content: Good Source of Calcium
Meal Type: Entree

Nutrient Information

Calories: 268
Total Fat: 13.5 g
Saturated Fat: 8 g
Polyunsaturated Fat: 0.4 g
Carbohydrates: 27 g
Protein: 11 g
Vitamin A: 477 IU
Vitamin C: 9 mg
Calcium: 236 mg
Sodium: 207 mg
Iron: 1.4 mg
Fiber: 2 g