Cheesecake Factory's Mashed Potatoes

"Yet another way to make fabulous mashed potatoes!"
 
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photo by Boomette photo by Boomette
photo by Boomette
photo by KateL photo by KateL
photo by KateL photo by KateL
photo by teresas photo by teresas
Ready In:
35mins
Ingredients:
5
Serves:
4-6
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ingredients

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directions

  • Cut away blemishes in potato skins, and cube.
  • Boil potatoes until very soft and drain off water.
  • Add butter and salt, and whip with a rotary beater until butter melts.
  • Whip in remaining ingredients.
  • Adjust seasoning.

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Reviews

  1. mizjmassie
    I love Cheesecake Factory mashed potatoes, but these were missing the roasted garlic which I added and I don't recall their potatoes being the least bit hot with horseradish. I used a little less than a tablespoon. Overall good, but definitely not Cheesecake Factory. I will definitely make them again though.
     
  2. Eric F.
    Consistency is great, the potatoes look just like cheesecake factory mashed. However, I am not a horseradish fan and that addition ruined it for me. I can’t taste any horseradish in normal CF mashed, but in this it was overwhelming. AND I only added half the amount in the recipe. Still overwhelming. I am disappointed.
     
  3. Joe S.
    These are great! I accidentally got smoked gouda the first time I tried this recipe and it was even better.
     
  4. O7C1S4A
    Cheesecake Factory mashed potatoes don’t have horseradish or Gouda in the recipe, this the restaurants recipe 30lbs red potatoes 4 tablespoons black pepper 6 tablespoons salt 8 cups concentrated cream or milk 1 pound butter. Makes about 10 servings
     
  5. chantolgregory91
    Instead of using 2tbs of horseradish I suggest only using 1tbs. The horseradish overpowers the potato itself
     
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Tweaks

  1. Sharbear23
    This was very good! I love horseradish so I added some extra. I also used about a cup of milk in place of Gouda cheese because I didn't have any. Thanks for posting!
     

RECIPE SUBMITTED BY

I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.
 
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