DOUBLE CHEDDAR MASHED POTATOES WITH HORSERADISH

By pbaumgartner

(Peg's recipe)

Ingredients

• 2 1/2 lbs. (6-7 medium sized) russet baking potatoes, peeled and cut into 1 1/2 inch chunks
• 3 Tbs. softened butter
• 1 c. shredded sharp cheddar cheese
• 1 c. shredded white cheddar cheese
• 1/2 c. warm milk
• 2 Tbs. horseradish
• 2 Tbs. chopped fresh chives or parsley
• Salt and pepper to taste
• Additional shredded cheese for sprinkling on top

Preparation

Step 1

Cook potatoes in large pot of boiling water until very tender, about 18 minutes. Drain and mash. 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.