So, I've just got to know. Is horseradish-flavored cheddar cheese as popular outside of my circle of friends as it is with us? It seems like someone, I can't even remember who, showed up to a party with some and no one's wanted anything else since. Seriously. When my friend Ruth puts out a cheese plate hardly any of the other cheeses get eaten but there's never any leftover horseradish cheddar. It's bizarre. I love it just as much as anyone, I suppose, but it really does seem kind of strange.
I made this dish over the weekend where I decided I would do no grocery shopping whatsoever. I had some potatoes left over from a previous recipe and I needed to use them up and quickly. I had some leftover horseradish cheddar. I knew that one of my intended guests just loves horseradish. That's where this dish came from. It was super easy to make and very popular. I did add some cream; I wouldn't normally add cream or any other milk to mashed potatoes, but these potatoes seemed a little too dry when I went to mash them so I felt the cream was necessary.
Horseradish Mashed Potatoes (serves 12; approx. $0.46/serving)
3 pounds new potatoes, skins on
½ cup cream (optional)
4 ounces horseradish cheddar cheese, grated
- Large saucepan
- Immersion blender or potato masher
- Fill the saucepan with salted water.
- Chop the potatoes. You don't have to be overly precise about chopping them, but the smaller they are the quicker the cooking time. Meanwhile, bring the water to a boil over high heat.
- Add the potatoes to the pan. Boil until the potatoes are tender.
- Drain the potatoes and immediately return them to the pan.
- Add the horseradish cheddar and use the masher or immersion blender to mash the potatoes. If the potatoes seem overly dry to you, add the cream. It is vitally important to add the cheese to the potatoes while they are still hot, so that the residual heat of the potatoes will melt the cheese.