4 large potatoes, diced into bite sizes
4 tablespoons butter, room temperature
3 tablespoons full cream ricotta cheese
3 tablespoons parmesan cheese, grated
1/2 cup aged cheddar cheese, grated
1/2 cup full cream milk or cream
1 tablespoon fresh horseradish (optional)
Salt and black pepper
Place the potatoes in a large pot with enough water to cover on medium high heat. Season with salt. Bring to a boil. Reduce heat to a simmer until potatoes are cooked, about 15 minutes. Drain and return to the pot and cover with a lid.
Heat milk on medium high heat, add butter until it melts.
Beat the potatoes until smooth with an electric mixer. Add milk mixture (you may not need the whole amount). Mashed potatoes should be fluffy not runny or gooey. Add the rest of the ingredients and mix with a wooden spoon to combine. Season with salt and black pepper. Drizzle oil of choice (I used wasabi oil) all over the top. Garnish with fresh herbs. Serve warm.
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