Horseradish Mashed Potatoes
Ingredients
3 lbs., Potatoes
32 oz, Chicken Broth
1 Tablespoon, Salt
4 oz., Cream Cheese, softened & room temp.
3 Tablespoons, fresh Chives, chopped
2/3 Cup, Cream or Milk
2 Tablespoons, Prepared Horseradish
S&P, to taste
1/2 Stick, Butter, melted
4 pieces, Bacon, cooked/chopped
1/4 Cup, Parmesano-Reggiano Cheese, grated
Instructions
Preheat oven to 350 Degrees.
Peel potatoes and cube them. Place potatoes into a large pot and cover with chicken broth. Add salt to water and place on stove over high heat. Boil potatoes until fork tender (you should be able to stick a fork in the potatoes very easily). Remove potatoes from stove and drain. Do not rinse!
Horseradish Mashed Potatoes-Ready for oven!
Return potatoes to the same pot on the stove. Before turning heat on stove back on, start to mash the potatoes (the pot should still be slightly hot from just cooking the potatoes). Turn heat on low and add the cream cheese, chives and horseradish, stirring to combine everything. Add S& P to taste then add the melted butter and stir. Slowly add the cream, a little bit at a time. Stir until all mixed together. Add the bacon and gently stir.
Spray a baking dish, add all the potatoes to the dish. Sprinkle the top with the Parmesano-Reggiano Cheese and bake in oven for approx. 30 minutes or until nice and golden brown on top.
Remove from oven and serve.
Mangia! Enjoy!
Notes
For the potatoes, I like to use an Idaho Golden Potato; they tend to be nice and buttery. They are perfect for mashed potatoes.
I like to add these to a pie dish or a pretty baking dish. This way you can just serve in the same bowl (if you are plating everyone’s dinner). That way you don’t have to transfer the potatoes to another dish.
We love to serve this with a nice side of Beef, such as my Beef Wellington.
Click here to check out the Beef Wellington recipe: Beef Wellington w/Mushroom & Wine Gravy