Start by filling a large saucepan with water, adding a generous pinch of salt, and bringing it to a rolling boil over high heat. Wash and peel your white potatoes, then cut them into uniform chunks.

Allow the potatoes to boil for about 30 minutes or until they’re tender enough to be pierced easily with a fork.

Once the potatoes are tender, carefully drain them using a colander and return them to the saucepan over low heat.

Stir in the dried onion, garlic powder, butter, and about one tablespoon of milk until the mixture reaches a creamy texture.

Gradually incorporate the horseradish cream, starting with one teaspoon and adjusting based on your desired level of spice.

Spoon the horseradish mashed potatoes into a serving bowl, season with black pepper, and garnish with chives.