Smashed Potatoes with Gouda and Horseradish

3 pounds unpeeled red potatoes, cut into eighths
1 tablespoon kosher salt
3 tablespoons unsalted butter
1 cup whole or 2 percent milk
2 cups shredded gouda (about 6 ounces)
1 tablespoon prepared horseradish
Kosher salt and freshly ground black pepper, to taste
Sliced scallions, for garnishing

Place potatoes and salt in a large stock pot and cover with water. Bring to a boil and cook potatoes until very tender when pricked with a sharp knife. (This could be anywhere from 20-30 minutes depending on the size of the potatoes.) Drain and return to the pot.

In a medium saucepan, heat the butter and milk over medium heat until butter is melted and milk is warmed through. Stir the milk mixture into the (still hot) potatoes, followed by the gouda and horseradish. Using a potato masher, smash the potatoes until thick and creamy, with a few small chunks of potatoes throughout. Season with kosher salt (2 1/2 teaspoons was the perfect amount for me) and lots of freshly ground pepper.

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