Quarter the red potatoes and add them to a steamer basket.
Add the basket of potatoes to a large pot of boiling salted water and boil for 8 to 10 minutes. The water should be well seasoned and salty like the ocean.
In the meantime, heat the buttermilk, butter, sour cream, and horseradish in a small pot over low heat. Keep warm.
Remove the potatoes and drain the water from the pot. You’ll know the potatoes are done when you pierce them with a fork, remove them from the water, and they slide off the fork with ease.
Transfer the potatoes back to the drained pot and add in the warm buttermilk mixture.
Mash using a hand masher until the desired consistency is reached. I like a few little chunks in there.
Season with salt, pepper, and chives, and fold together until combined.
Transfer to a bowl and add some melted unsalted butter and garnish with additional chopped chives.
Notes
Make-Ahead: You can make these up to 1 hour ahead of time. Just keep covered and warm over very low heat.How to Store: They can be stored in the refrigerator covered in plastic for up to 4 days. They can also be frozen and covered for up to 2 months. However, they will lose quite a bit of moisture and flavor if frozen.How To Reheat: To reheat the horseradish mashed potatoes, add your desired portion to a small saucepot with a little butter or milk and heat over low heat until hot. In addition, you can add them to the microwave and heat them until hot.If you notice the mashed potatoes have sucked up all the cream and oil and are thick, feel free to add more oil and sour cream to help thin out a little bitYou can use a stand mixer, hand mixer, or manual hand masher when mashing the potatoes.You can also use Yukon gold or russet potatoes as a substitute in this recipe.If you do not have a steamer basket, carefully add the potatoes to a pot of boiling salted water.