Make-Ahead Cheesy Horseradish Mashed Potatoes
Cheesy and zippy. These make-ahead mashed potatoes will be the star of any dinnerplate.
Servings: 16 cups
Calories: 240kcal
Equipment
- 13 x 9 casserole optional
- box grater optional
- rotary cheese grater optional
- nutmeg grater optional
Ingredients
- 5 pounds russet potatoes peeled and cut into 1½" cubes
- 2 tablespoons salt
- 3 quarts water
- 1 cup warm milk
- 8 tablespoons butter at room temperature
- ½ cup prepared horseradish or to taste
- 4 ounces cream cheese softened
- 8 ounces shredded sharp cheddar cheese at room temperature
- 1 teaspoon coarse ground black pepper
- ¼ teaspoon freshly grated nutmeg or to taste
Instructions
- Add the prepared potatoes to a large stockpot and cover with cold water.
- Cover the pot with a lid.
- Bring the water to a low-boil and add 2 tablespoons salt. *Note - keeping a wooden spoon in the pot will stop any boilovers.
- Reduce the heat slightly and simmer the potatoes until fork-tender (approximately 30 minutes).
- Drain the potatoes and add them back into the hot pot.
- Add the warm milk, room-temperature butter, and cream cheese into the potatoes and mash.
- *Note - if ricing the potatoes, after draining, rice them into the hot pot and then add the remaining ingredients to the riced potatoes and stir.
- Add the horseradish, shredded cheese, black pepper, additional salt (if desired, to taste) and grated nutmeg.
- Mash again until you reach your desired consistency.
- Add the cheesy horseradish mashed potatoes into a 13x9 casserole dish which has been sprayed with baking spray.
- To refrigerate: Cool Completely. Cover with foil or plastic wrap and refrigerate for up to 2 days.
- To freeze: Cool Completely. Cover with foil or plastic wrap and freeze for up to 2 months.
- If serving immediately, place in a preheated 350-degree oven for 20 minutes, uncovered.
Notes
To serve after freezing; thaw completely and allow to come to room temperature. Cover and bake in a preheated 350-degree oven for 50 minutes, covered, and 10 minutes, uncovered, or until hot. Stir well before serving.
To serve after refrigeration: allow to come to room temperature (approximately 60 minutes). Cover and bake in a preheated 350-degree oven for 50 minutes, covered, and 10 minutes uncovered.
Nutrition
Serving: 1cup | Calories: 240kcal | Carbohydrates: 28g | Protein: 8g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 1113mg | Potassium: 665mg | Fiber: 2g | Sugar: 3g | Vitamin A: 347IU | Vitamin C: 10mg | Calcium: 174mg | Iron: 1mg