These potatoes start out in the regular way. Peel and cook up some Yukon Gold potatoes – these are the very best for mashed potatoes – and mash them up with some whole milk, some butter and some cream cheese. (What, you don’t usually put cream cheese in your mashies? I’m here to tell you – it’s mandatory.) Get everything nice and mashed together, and a good old fashioned potato masher is my very favorite way to do this. Then here comes the excitement: stir in some prepared horseradish and some fresh chopped chives. Season it to your taste with salt and pepper, and there you have it – the vegetable version of teaching an old dog new tricks.
This is what is known as the “stare at the humans until they fill my supper dish” trick.
If there are any leftovers (which is rare!) these potatoes make an epic topping for shepherd’s pie. So go ahead – shake things up with some horseradish mashed potatoes! You may never go back to the old version again.
- 3 pounds Yukon Gold potatoes, peeled and quartered
- ¼ cup whole milk, warmed for 30 seconds in the microwave
- 4 ounces cream cheese, room temperature
- 8 tablespoons butter, room temperature
- ¼ cup prepared horseradish (extra if you like things especially spicy!)
- Salt and pepper
- ⅛ cup chopped fresh chives
- Place potatoes into a large saucepan of water. Bring to a boil and start testing the potatoes after 10 minutes. When they are done, a knife will easily pierce the potato - you want them tender but not mushy. Drain.
- Return potatoes to the saucepan and add milk, cream cheese and butter. Mash with a potato mashed until they are the consistency you like. You can add more milk if you like them extra creamy in texture.
- Stir in horseradish and chives and serve at once.