Horseradish Mashed Potatoes with Parmesan Cheese

These Horseradish Mashed Potatoes with Parmesan Cheese are perfect for an elegant dinner. With a hint of horseradish, they go perfectly with roast beef. We had them with brisket, and they were a big hit.

It's Secret Recipe Club time again! Every month, members are secretly assigned another member's blog, and must choose one recipe to make. On reveal day, we all post at the exact same time. You can see all of the fabulous recipes we made by clicking on the thumbnails below.


This month, I was assigned Wendy's blog, A Day in the Life on the Farm. Wendy and her husband are both retired police officers who are now living on a small farm in a quiet town. She has a fascinating story with lovely a cast of characters. I was excited to get Wendy. For one thing, we hang out together on a monthly basis with the #BreadBakers. Check out the yummy looking grilled naan she made this month.

Wendy made these Horseradish Mashed Potatoes as part of her 9th Day of Christmas menu. She has five recipes in one post!! These mashed potatoes go perfectly with her French onion soup, beef tenderloin bourguignon, chopped salad with bacon and blue cheese, and cherry pie a la mode.

These horseradish mashed potatoes are creamy and delicious. I left the skins on the potatoes when I mashed them, but if your family has a "thing" about potato skins, you can slip the skins off after they are cooked and drained.

After they are mashed, they are sprinkled with Parmesan and baked to a golden color. Nothing like a little golden cheesy crust on your potatoes, right?

Thanks for the great recipe Wendy!!

Horseradish Mashed Potatoes with Parmesan Cheese

Ingredients

3 pounds of redskin potatoes, quartered with skins on

1 1/2 C half and half

1 stick (8 ounces) butter

1 to 2 T horseradish
Salt and pepper

1/4 C grated parmesan cheese

Instructions

1. Gently boil the potatoes in salted water until tender.
2. Heat the cream, butter, and horseradish in a small saucepan.
3. Add the potatoes to the bowl of a stand mixer and mix with the paddle attachment on low until the potatoes begin to break apart. 
4. Slowly (or it will splash all over, I speak from experience) add the half and half mixture. 
5. Salt and pepper to taste.
6. Place the potatoes in a buttered casserole and sprinkle with the cheese.
7. Bake at 400 degrees F until the top is browned, about 15 to 20 minutes.