White Cheddar and Horseradish Mashed Potatoes

By Mark Hinds  |  Updated May 19, 2021  |  0 Comments 

White Cheddar and Horseradish Mashed Potatoes put boring mashed potatoes in their place by using horseradish, white cheddar cheese, and shallots to create creamy, cheesy, mashed potatoes with real zest.

We generally use prepared horseradish for this recipe, if you are using horseradish sauce add an extra tsp.

This recipe will work whether you like your mashed potatoes lumpy or smooth, so mash them the way you want and don’t listen to any back seat cooks telling you that you’re doing it wrong.

For a delicious dinner try serving them with a nice Smoked Roast Beef or a Sous Vide Flank Steak.

White Cheddar Mashed Potatoes

White Cheddar and Horseradish Mashed Potatoes

3.66 from 23 votes
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Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 8 servings

Ingredients

  • 3 lbs Yukon gold potatoes
  • 8 oz white cheddar cheese
  • 1 cup milk
  • 3 cloves garlic
  • 2 tsp horseradish
  • 1/2 cup shallots
  • 4 tbsp butter
  • 2 tsp salt
  • 1 tsp pepper

Instructions

  • Start by washing the potatoes and cutting them into large chunks. Cook the cut up potatoes by placing them into a large pot filled with water. Turn the heat on high and cook them for 25 to 30 minutes. The potatoes will be done when you can easily push a fork into them.
  • While the potatoes are cooking shred the cheese and mince the shallot and garlic. Sauté the shallot and garlic in one tablespoon of butter for a couple of minutes.
  • When the potatoes have finished cooking drain the water and then add the horseradish, milk, cheese, salt, pepper, remaining butter, and sautéed shallots and garlic to the potatoes.
  • Then mash away until the potatoes have reached your preferred consistency.
Making this RecipeTag us on Instagram at @umami.site and hashtag it #umami_site
Nutrition
Calories: 285kcal | Carbohydrates: 23g | Protein: 12g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 48mg | Sodium: 843mg | Potassium: 775mg | Fiber: 4g | Sugar: 1g | Vitamin A: 510IU | Vitamin C: 20mg | Calcium: 294mg | Iron: 5.7mg

Mark Hinds

A passionate writer, overly curious cook, and Umami's founder. Mark can often be found cooking for friends.

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Cuisine:  New American| Technique: Cooking 
Ingredients:
 Shallots|Yukon Gold Potatoes
Misc: Side Dish | Food|Recipes

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