Ingredients:

2 1/2 pounds Russet baking potatoes, peeled & cut into 1 1/2 inch

chunks

3 tablespoons butter, softened

1 cup sharp cheddar cheese, shredded

1 cup white cheddar cheese, shredded

1/2 cup warm milk

2 tablespoons horseradish

2 tablespoons chives, chopped

Salt and pepper to taste

Directions:

In a large pot bring the potatoes to a boil and cook until tender. Remove from pot and drain. Return potatoes to empty pot and mash well. Stir in butter and cheeses and mix well until smooth.Next add in milk, horseradish and half of the chives. Mix well until you have a nice creamy consistancy.

Season to taste with salt and pepper and place in a bowl ready to serve. Sprinkle the remaining chives over top of the dish.

Serves 8