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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
Details
Servings 8
Preparation time 10mins
Cooking time 28mins
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.
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