Roasty Toasty Mashed Potatoes!

Now that the weather’s freezing the campus to the bone, everyone wants something to warm up with. Most people go for hot chocolate, but I prefer foods with some heft to them. 

These potatoes have flavor that’s strong and warm without being spicy, and cooking the garlic and horseradish first gets rid of some pungency. This is great for days when the wind’s been biting and freezing you on the way to class.

Although this recipe uses animal broth and dairy, vegan equivalents work just as well. You’ll need:

Three 1/2 lb. red potatoes, washed and diced with skin

Two 14-oz. cans of chicken broth (or vegetable broth)

One onion, diced

1/2 stick of butter (or margarine)

Four oz. horseradish cheese, shredded (or four oz. vegan cheddar with a spoonful of pre-pared horseradish)

Two spoonfuls of minced garlic

Optional seasonings: salt, pepper, red pep-per, parsley, oregano, paprika, cayenne pepper, chives, sour cream, and/or sriracha

Directions: Place the potatoes and onions in a pot and add enough broth to cover them. Boil until most of the broth is gone, then remove from heat and scoop out the potatoes and onions. Add the butter or margarine, the horseradish cheese or substitute, and the garlic to the broth. Simmer until everything’s melted and creamy, stirring to prevent it from burning, then add the potatoes and onions. 

Stir to break up the potatoes and incorporate the creamy stuff until everything’s as smooth or thick as it needs to be. Season it before eating or storing.