Horseradish Cheddar Mashed Potatoes with Bacon and Apples

Ingredients

• 4 1/2 lbs Yukon Gold potatoes
• 1 cup whole milk
• 1 – 1 1/2 cup horseradish cheddar cheese
• 1/2 cup shallots, chopped
• 2 fuji apples
• 4 strips of bacon
• Salt and pepper, to taste
• 2 tablespoons butter

Instructions

1. You need a red apple that can stand up to being sauteed and maintain its shape. Look for Liberty, Fuji, Jonagold, or Pink Lady apples.
2. Bring a salted pot of water to a boil. Peel your potatoes. Cut into smaller pieces and add to the pot.
3. Boil the potatoes for 30 minutes or until fork tender.
4. While waiting for the potatoes to cook, add the bacon to a saute pan over medium heat. Heat until cooked through, turning once, about 10 minutes.
5. Remove the bacon from the pan and add to a plate lined with paper towels. Roughly chop.
6. Add the shallots and the apples to the saute pan with the bacon drippings.
7. Saute over medium-low heat until the apples are tender, about 10 minutes. Remove from heat and keep warm. Mix with the chopped bacon.
8. Once the potatoes are cooked, drain. Take the pot that you used to boil the potatoes and add the 1 cup whole milk over low heat. Using a ricer or potato masher, mash the potatoes back into the pot, stirring to combine with the milk.
9. The horseradish cheddar I used was really soft so I just broke it into smaller pieces and mixed into the potatoes. If you have a harder version, you can grate the cheese and add it in, mixing to combine. Add the butter and mix to combine. Season with salt and pepper.
10. Top with the bacon and apples.