Begin by washing the red potatoes thoroughly. If you prefer a smoother texture, peel the potatoes, but leaving the skins on adds extra flavor and nutrients. Cut away any blemishes, then cube the potatoes evenly to ensure they cook at the same rate.

Place the cubed potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water to enhance the potatoes’ flavor. Bring the water to a boil over medium-high heat, then reduce the heat and simmer until the potatoes are very soft, about 20 minutes. Test them with a fork; they should easily break apart when done.

Once the potatoes are cooked, drain the water using a colander. Transfer the potatoes back into the pot or into a mixing bowl. Add the softened butter and 1 teaspoon of salt. Using a rotary beater or electric mixer, whip the potatoes until the butter is fully melted and the mixture is smooth.

Next, whip in the heaping tablespoons of horseradish and the shredded Gouda cheese. The cheese will melt into the hot potatoes, adding a creamy texture and rich flavor. Continue to whip until all ingredients are well combined.

Taste the mashed potatoes and adjust the seasoning with additional salt if needed. Serve hot as a side dish to your favorite meal, and enjoy the creamy, cheesy goodness with a hint of horseradish.