Ingredients

• 3 pounds russet potatoes, peeled and cut into cubes
• 1 teaspoon salt (for boiling)
• Water (to cover potatoes)
• 5 tablespoons unsalted butter, softened
• 1 cup milk (2%, half & half, or whole)
• 2 cups smoked Gouda cheese, shredded
• 1/2 to 1 tablespoon Morehouse Prepared Horseradish
• 1 teaspoon black pepper, or to taste
• 1 green onion, chopped

Instructions

1. Boil Potatoes: Place potatoes and 1 teaspoon salt in a stockpot, cover with water, and boil until tender (about 10 minutes). Drain and return potatoes to the pot to keep warm.
2. Heat Milk: In a saucepan, melt 5 tablespoons of butter with milk. Pour into the potatoes, and stir in Gouda and Morehouse Prepared Horseradish.
3. Mash Potatoes: Mash the potatoes, leaving small chunks for texture. Season with salt, pepper, and top with chopped green onion.