I love a good mashed potato recipe. They are definitely my favorite part of the Thanksgiving meal. Classic mashed potatoes will always be a favorite of mine, but this recipe from Nigella Lawson that I found on The Chew sounded really fantastic. My aunt and uncle always use horseradish cheddar in their mashed potatoes and I love the tanginess that the horseradish brings. I thought it would be the perfect complement to the sweetness of the 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
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.
Bring a salted pot of water to a boil. Peel your potatoes. Cut into smaller pieces and add to the pot.
Boil the potatoes for 30 minutes or until fork tender.
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.
Remove the bacon from the pan and add to a plate lined with paper towels. Roughly chop.
Add the shallots and the apples to the saute pan with the bacon drippings.
Saute over medium-low heat until the apples are tender, about 10 minutes. Remove from heat and keep warm. Mix with the chopped bacon.
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.
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.
Top with the bacon and apples.
I had no idea apples would go so well with mashed potatoes! The slight sweetness with the shallots was such a perfect complement to the subtle tang of the horseradish cheddar. And obviously, everything is better with bacon.
This would be a fantastic spin to traditional mashed potatoes for Thanksgiving without adding too much extra work to your day. You could make the mashed potatoes and the bacon and apple mixture both the day before. The day of, you can heat both separately and then top the potatoes with the mixture.
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
- 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.
- Bring a salted pot of water to a boil. Peel your potatoes. Cut into smaller pieces and add to the pot.
- Boil the potatoes for 30 minutes or until fork tender.
- 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.
- Remove the bacon from the pan and add to a plate lined with paper towels. Roughly chop.
- Add the shallots and the apples to the saute pan with the bacon drippings.
- Saute over medium-low heat until the apples are tender, about 10 minutes. Remove from heat and keep warm. Mix with the chopped bacon.
- 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.
- 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.
- Top with the bacon and apples.
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