4 pounds golden creamer potatoes
2 medium bay leaves
kosher salt
black pepper
2 cups sour cream
1 stick unsalted butter
3 tablespoons horseradish
2 tablespoons cooking water
1 bunch chives; for garnish

1. Put the potatoes into a large pot, add the bay leaves, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Remove the bay leaves and drain the water from the potatoes, reserving 2 tablespoons cooking water. Smash potatoes in a large mixing bowl. Add the sour cream, butter, horseradish and season well with salt and pepper. Garnish with chopped fresh chives.

Optional: You can use 1 cup coarsely grated fresh horseradish