2 pounds russet potatoes, washed, peeled and cut into 1-inch pieces
8 ounces Cabot Salted Butter (2 sticks)
½ - ¾ cup light cream
½ cup Cabot Sour Cream
2 ounces Cabot Horseradish Cheddar, grated (about ½ cup)
Salt and ground black pepper to taste
COVER potatoes with cold water and bring to boil, in large pot. Lower heat to maintain gentle simmer and cook potatoes until tender, 15 to 20 minutes.
HEAT butter and cream in small saucepan until butter is melted.
DRAIN cooked potatoes and return to pot. Mash with hand masher.
ADD sour cream, cheese and enough of butter/cream mixture for desired consistency (do not over-mix or potatoes will be gummy). Season with salt and pepper.
SERVE with Meatloaf.
Recipe courtesy of Stephanie's on Newbury.