Start by peeling your baby red potatoes and cutting them into cubes. I recommend about 1-inch pieces for even cooking. Once they’re all chopped up, give them a rinse to remove any excess starch. Toss them into a large pot, covering them with water.

Make sure to add a generous pinch of salt to the water. This step adds flavor right into the potatoes as they cook.

Turn the burner on high and allow the water to come to a rolling boil. Once boiling, reduce the heat slightly and maintain a gentle boil. Let the potatoes cook for about 15-20 minutes or until they’re fork-tender.

A quick tip: You can test by poking a cube with a fork. If it slides off easily, they’re ready!

Once the potatoes are done cooking, carefully drain them in a colander. This is when you can really start to feel the excitement!

Return the drained potatoes back to the pot and set it over low heat for a minute. This helps evaporate any extra moisture, giving you the creamy texture that everyone loves.

Add the unsalted butter to the potatoes, followed by the shredded smoked gouda cheese, sour cream, and prepared horseradish.

Use a potato masher or a hand mixer to blend everything together until it reaches your desired consistency. Don’t be afraid to let some lumps linger; they add character!

Now it’s time to season! Sprinkle in the sea salt and give it a taste. If you want that zing, consider adding a bit more horseradish; it’s all about personal preference. Just remember: a little can go a long way, so adjust according to your taste.

To complete this masterpiece, transfer the mashed potatoes to a serving bowl. Top with freshly chopped chives. They not only add color but also enhance the flavor. Now, the world is your oyster! Serve them hot alongside your main dish.