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Horseradish Mashed Potatoes With Gouda (Cheesecake Factory)
- Servings: 6-8
- Prep: 10m
- Cook: 30m
Ingredients
- 3 pounds potatoes (red-skinned potatoes, unpeeled and cut into eighths)
- 1 teaspoon salt
- Water (for boiling potatoes)
- 3 tablespoons unsalted butter (softened)
- 1 cup milk (I use 2% or half & half, but whole milk is OK)
- 2 cups smoked Gouda cheese (shredded, about a 6-oz pkg)
- 1/2 to 1 tablespoons creamed horseradish (mild or hot -- your choice)
- 1/2 to 1 teaspoon salt, or to taste
- 1 teaspoon black pepper, or to taste
- 1 green onion, chopped
How to Make
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Step 1: Place potato chunks and salt in a large stockpot and cover completely with water.
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Step 2: Bring water to a boil and cook potatoes until very tender when pierced with fork. (It usually takes about 10 minutes for me, but it can be a bit longer, depending on the size of the potato chunks.) Drain and return hot potatoes to the stockpot. Cover pot to keep potatoes warm.
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Step 3: In a medium saucepan, heat the butter and milk over medium heat until butter is melted. Pour the hot milk mixture into the (still hot) potatoes. Stir in the Gouda and horseradish for just a few seconds.
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Step 4: Using a potato masher, smash the potatoes until most of it is creamy, but let some small chunks of potatoes remain throughout. Season with salt and pepper as desired. Then sprinkle the chopped green onion on top. Serve immediately while still hot.
We hope you enjoy this recipe!
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