Hi, my name is Rob Carson, I am a radio personality, and a gourmet cook, and my goal with these videos is to bring couples, and families, and foodie friends together in the kitchen, also to demystify things you might have been afraid to try otherwise. Today we are making white cheddar horse radish mashed potatoes. Alright, what we’re gonna need today guys is some potatoes, I’ve got between 8 and 10 yucon gold potatoes that I have peeled and I have chopped up into a, I guessed quarters to 6, I wanna make it fairly small so they boil rather quickly. I’ve got about cup and half of beautiful aged white cheddar, don’t use yellow cheddar, don’t use the cheap stuff in the grocery store, get an aged white cheddar, cheddar is not supposed to be yellow, it’s colored to be yellow, cheddar is meant to be white, and if it’s aged cheddar, it’s absolutely beautiful thing. We’ve got sour cream, and seriously, I mean everything’s better with sour cream, am I right, yah, okay. We’ve also got some nicely chopped horseradish, I just went and got prepared horseradish, this is about a tablespoon and a half, you could add more depending on how many nose hairs you wanna fry out. I also have lots of fresh butter, okay. And I’m gonna use at least a stick of butter, okay. I’m gonna make these potatoes really evil and really good, don’t use fake butter, unless you’re like heart patient, okay, use the real stuff, it’s much better. Tools I’m gonna need are very simple, I’m gonna need a large pot, so I can boil my potatoes in them. I’m going to need a mixer, you can use a hand mixer, you can use a hand potato masher. I like my potatoes to be a little bit creamier. If you’re making, like garlic mashed potatoes, I’ll probably want a little more course, little more lumpy potato, so I would use a hand masher on those, but for these, we want it to be creamy and we want them to be really good. So let’s put them in the pot, and get started. I have taken my yucon gold potatoes, I have added them to the pot, with a little bit of salt, why do we add salt, coz it raises the boiling point and makes them cook a little bit faster, here we go. So we got the potatoes over here, and we got them on a high boil, I’ve got salt in it, I’m also gonna add a top to it, because you’re adding air pressure on to the potatoes, you’re bringing the boiling point up in there, they cook a little bit long, faster I should say. Get my potatoes here. They’re nice and tender and I am straining them immediately after turning them off. Why? Because if you leave potatoes in the boiling water, I’m getting great facial too, this is great, perfect. But if you leave them in the boiling water too long they’ll become wall paper paste, and they’re not good. Okay. So, what I’m gonna do guys, took my mixing bowl, gonna add my potatoes, stick it over here, while these are nice and hot, I’m gonna go ahead add some of my butter. And I’m gonna tell you something right now, I’m gonna add sick amounts of butter to this, okay, so get use to it. There’s a nice pat, another nice big thick pat, right there, I probably used 2 and half, 3 tablespoons of butter, I’m gonna get that in there. It’s nice and soft butter. I have heated this cream in my microwave, you can also heat it on your stove top, but you don’t wanna add just cold cream to your potatoes, coz you’re gonna cool down the mixture and you don’t want that. So, I’m gonna add about a third of a cup of cream. I’m gonna add a couple of big old tablespoons of sour cream, its just make them creamier and seriously what, what doesn’t taste better with sour cream, come on. And I’m gonna start these potatoes. They’ll gonna start to soften up, then I’ll start adding my cheese and my horseradish. Oh yes, you see that? softening up very nicely. Here comes the cheese. Whenever I taste something really good I would say god bless it, god bless white cheddar cheese, okay. I am also gonna add my horsey, again that’s about 1 and half to 2 tablespoons of prepared horseradish. I’m adding a little bit more cream, I don’t want to make them to bushy. Push them down, push them down, way down. I’m gonna add some pepper, I can smell that horseradish. Again, you can add more horseradish, it just depends on how many nose hairs you wanna loose, because, if you ever get a horseradish, it’s like a wasabi buzz, it’s intense. My sea salt, add as much as you want, salt and pepper to taste as always. Okay. These are really looking good. Really looking good guys. I just took a taste of these, and they’re just ridiculous. They are ridiculous. I love it. There they are, aren’t they looking pretty. Okay. Have a nice serving bowl here, got my potatoes. Just gonna bring this up, now look at these, they’re fairly creamy, but there’s some decent size chunks in there, so you, you people who like you’re potatoes course, you wont be disappointed. I just grew up on lumpy mashed potatoes and I don’t really like them lumpy, sorry. Got my potatoes all ready, before I take them to the table this is a staple in the Carson household. I’m gonna take some butter and I’m gonna just stick it in there. Obviously, we’re serving this family style, if you want you can plate your mashed potatoes with whatever you’re serving, could be medallions of beef, could be salmon, whatever. White cheddar, horseradish, potatoes will go with just about anything, pork, salmon, beef, whatever. You’ll gonna take it, you’ll gonna set it out on the table like this and then you’re gonna do… look at that. Look at that butter, oh my goodness. We told you we we’re gonna make these with sick amounts of butter, if you’re on a low fat diet, forget about it. These are not low fat, they’re just delicious. White cheddar, horseradish mashed potatoes.