Baked Horseradish & White Cheddar Mashed Potatoes

Horseradish Mashed Potatoes

David Venable

Prep Time: 15–20 minutes

Serves: 4–6

Ingredients

  • 3-lbs russet potatoes
  • 2 oz unsalted butter (half a stick)
  • 4 oz cream cheese, cut into small chunks and softened
  • 1/2 cup half and half
  • 2 tsp salt
  • 1/2 tsp black pepper
  • 2–3 Tbsp prepared horseradish (to taste)
  • 1-1/2 cups shredded extra sharp white cheddar cheese, divided

Preparation

Preheat the oven to 350°F.

Peel and cut the potatoes into 1" to 2" chunks.

Place in a pot and cover with cold water. Bring to a boil and cook until potatoes are fork tender, about 8 to 10 minutes.

Drain the potatoes and return to the pot. Mash with a potato masher or hand mixer, being careful not to over mix.

Add the butter, cream cheese, half and half, salt, pepper, horseradish and 1 cup of the shredded cheddar. Fold ingredients together until just combined.

Pour the potato mixture into a 2- to 3-quart baking dish.

Sprinkle the remaining 1/2 cup of cheddar over the top of the potatoes.

Bake for 45 to 50 minutes until the edges and top are golden brown.

Let sit for at least 10 minutes before serving.

Cook's Notes

To make this in advance, after you top the potatoes with cheese, keep covered in the refrigerator for up to 2 days. Let sit at room temperature for 30 minutes before baking.

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