Can you believe that Thanksgiving is only a few days away? Because I sure freaking can’t. This year has FLOWN by, and I feel like I just finished coming back from sunny Florida after last year’s holidays. But here we are. Thanksgiving. Three days away. Holy cow. Like many of you, Thanksgiving is a big deal in our family. We not only have a lot of family, but also plenty of friends who come to Momma Yoder’s house for good eats. We have everyone who doesn’t have a place to go, doesn’t feel like cooking, or frankly, just wants to be fed by the Yoder clan lol! Since I was little, Thanksgiving has been an ‘all hands on deck’ operation. Each family member has particular jobs they’re assigned (ask my grandfather, sister, and dad about peeling chestnuts.. you’d think they were telling war stories with burnt fingers and who peeled how many) and it’s always been that way! We all wake up, start baking, and the house smells aammazzing.
Every year we try out one or two new recipes, but for the most part, we stick with the classics that we’ve eaten literally for generations. Last year, I turned the family on to brined turkey and guess who’s in charge of turkey this year? This lady. But I will save that post for another day, because I couldn’t justify making four turkeys in a few days, so we’ll schedule that recipe for Christmas. Saves a few turkeys lol! But this year, I wanted to mix up the standard mashed potatoes. We usually do your standard salt, pepper, butter, and milk mashed potatoes, but this year, I got a little trick up my sleeve. These creamy horseradish cheddar mashed potatoes not only taste amazing, but are unique to your typical turkey table landscape. Not only does the horseradish give these potatoes a ‘kick,’ but the yogurt I’ve used gives them a nice little tang. Add in some cheddar, cream, and cream cheese, and these creamy taters are sure to be a new Thanksgiving favorite! If you’re already making them, why not add a little sprinkle of awesome uniqueness to your mashed potatoes this year?
**Tip: To make sure you don’t have watery mashed potatoes, once potatoes are done cooking and you’ve drained them, place them back in the pot and back on hot burner for a minute or two to ‘steam’ off excess water! You’ll be amazing how much liquid this draws out!
- 5 lb bag of Yukon Potatoes (may also be called Golden Potatoes depending on region)
- 1 cup full fat Greek yogurt
- 1/2 cup of cream cheese
- 1/2 stick of butter
- 2 cups shredded cheddar cheese
- 2 T of grated prepared horseradish (can add more/less depending on preference)
- 1 cup of heavy cream
- Salt and pepper to taste
Get out potatoes and take off any bad spots or eyes. If you prefer peeled potatoes, peel them. In our house we like ‘dirty’ potatoes and prefer to leave the skins on. Yukon potatoes also have a much thinner skin them your traditional Russet potato, which makes them better for any mashed recipe with the skins on. In a large pot, begin to place quartered pieces on potatoes. Once all potatoes are cut, fill the pot with water until about three inches are left at the top. Place on stove at high heat until they begin to boil. Add salt to your water and turn potatoes down to a simmer. Cook until potatoes are fork tender. Drain potatoes, place back on burner for a minute or two to get off excess water and then add all above ingredients and begin to mash! For chunkier mashed potatoes use a potato masher or strong whisk and mash potatoes by hand. For smoother potatoes, use a hand mixer or stand mixer. Once you get the consistency you want, place in a large bowl, top with a pat of butter and some shredded cheddar. Enjoy!