Peel potatoes, place in pot and cover with water. Add 2 tablespoons salt. Bring to a boil and simmer covered for approximately 20 - 25 minutes or until tender when pricked. Blanch chives in boiling water for five seconds. Refresh under cold running water, drain. Place chives, oil and horseradish in food processor and puree. Drain potato of water. Mash potato with a hand masher until almost smooth. Add puree, salt and pepper and mix until fully incorporated. Serve with roasted meats - lamb or birds. Copyright 1996 Charlie Palmer Recipe by: Good Morning America