1. Drain potatoes and place in pot. Cover with cold water again. Add 2 teaspoons kosher salt. Bring pot to a boil, reduce heat slightly, and cook till tender.

2. Carefully drain water off and return pot to heat to allow potatoes to dry. Be careful not to burn potatoes.

3. Remove potatoes from heat, and begin mashing them with either a potato masher or a heavy duty whisk. Begin working butter in, followed by sour cream and prepared horseradish. Season with additional salt and pepper. Serve warm.