Havarti and Scallion Mashed Potatoes

Havarti and Scallion Mashed Potatoes

After being so “put upon” for having to make dinner after Mulch-a-thon 2014, I now have to admit that I’m very thankful to B.O.B. Bob for suggesting it. I didn’t think that I could possibly have been more tired or sore than on Sunday evening, but Monday evening proved me wrong. How is it possible that decorating the inside of the house for Easter could be harder than a day lugging mulch around our huge yard? Thankfully at the end of the day we had lots of leftovers from the night before, because there was no way on God’s green Earth that I was going to get anywhere near a stove or grill. These cheese laden potatoes were perfect reheated in the microwave, almost better than the first night, but maybe that’s just because I was so hungry from crawling in and out of the attic for most of the day.



  1. Cover the diced potatoes with 1 1/2 inches of water in a large pot, add salt, and then bring to a boil.
  2. Cook the potatoes until fork tender; this should take between 15 and 20 minutes.
  3. Drain the potatoes, and then place in a large mixing bowl.
  4. Add warm milk, horseradish, cheese, and scallions; mix with a hand mixer until well combined.
  5. Add salt and pepper to taste; mix until combined.


  • You really won’t need to add butter to these mashed potatoes, because the Havarti lends such a creamy taste and texture.
  • To warm the milk, place it in a microwave for 1 minute.
  • I only used the green part of the scallions in this recipe; I find that the white part is often a little too strong when not cooked.


  • Swap out a 1/4 cup of warm milk, and replace it with warm heavy whipping cream, for an even creamier version of this recipe.
  • Try using Pepper Jack Cheese instead of Havarti, for a more Mexican inspired mashed potato dish.

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