2 # russet potatoes, washed, peeled, 1 inch pieces
½ - ¾ C light cream
½ # butter
½ C ®Cabot sour cream
½ C ®Cabot Horseradish Cheddar
salt and pepper to taste
In a large pot, cover potatoes with cold water
and bring to a boil. Lower to a simmer and cook
for about 15-20 minutes or until potatoes are
tender. While potatoes are cooking, heat cream
and butter together until butter is melted. Drain
the potatoes when finished cooking and return
to pot. Mash potatoes with a hand masher and add
cream, butter, sour cream and cheese. Blend thoroughly
but do not over mix or potatoes will become gummy.
Season and serve.
