Horseradish Mashed Potatoes Recipe

Serves: 6

Ingredients:
4 large Yukon gold potatoes, peeled and cut into chunks
1/2 cup heavy cream, slightly warmed
6 tbsp butter
6 oz goat cheese
1/4 cup mustard
2 tsp Rothschild Horseradish Sauce
1/4 cup finely chopped scallions (green onions)
salt and pepper, to taste


Directions:
In a medium saucepan place potato chunks and approximately 1 tbsp of salt. Fill with water, covering potatoes and bring to a boil over high heat. Reduce the heat to medium, cover and cook the potatoes until fork tender (approximately 20 minutes).  Drain potatoes and place potatoes back into the pan, off the heat. Mash the potatoes and add butter by tbsp, stirring until melted. Add goat cheese and cream. Continue blending until creamy and smooth.  Add remaining ingredients (horseradish, Stonewall Kitchen Horseradish Mustard, scallions and salt and pepper. Stir until blended. Serve warm. Can be made one day ahead and gently heated over a double boiler on the stove. Garnish with additional scallions, if desired.

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