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Cheesy & Tangy Mashed Potatoes
Recipe by Christine Byrne
2 pounds russet potatoes, washed
3 pounds Yukon gold potatoes, washed
½ cup (1 stick) butter, cut in ½-inch cubes
8 ounces sour cream, at room temperature
2 tablespoons prepared horseradish
8 ounces cheddar cheese, finely grated, divided
kosher salt and freshly ground pepper
Fill a large pot about halfway with cold water. Peel the potatoes and chop them into rough 1-inch cubes, putting the cubes straight into the water as you chop (this will prevent browning). When all the potato cubes are in the pot, they should be covered by about an inch of water; add water or pour some out, as needed, then stir in 2 tablespoons of kosher salt.
Bring to a boil over high heat, then reduce the heat to medium and simmer the potatoes until y are tender and mash easily with a fork, about 15-20 minutes. Drain the potatoes, shaking off any excess water, then return them to the pot and cook over very low heat for 2 minutes, just to dry them out completely.
Remove the pot of potatoes from the heat, and add cubed butter, a tablespoon of kosher salt, and some freshly ground pepper. Mash with a potato masher, scraping the sides of the pot often, until the potatoes are mashed but there are still a few chunks. Add the sour cream, horseradish and all but 1/4 cup of the grated cheese (reserve this 1/4-cup for garnish). Stir with a wooden spoon until everything is incorporated and the cheese is melted.
Transfer the potatoes to a serving bowl, and garnish with the remaining 1/4-cup of cheese. If you want to melt the cheese, you can broil the potatoes on high for about a minute.