Chop up the red potatoes into even sizes, about 1/2 inch big. Place in a pot with cold water. Turn the heat onto high and bring up to a boil for about 15-20 minutes until a potato smashes easily on the side of the pot.

Scoop the soft, cooked potatoes out with a slotted spoon. Alternatively, drain the potatoes and reserve some of the hot cooking liquid.

Smash with a potato masher or the slotted spoon and combine with the plain yogurt. Add a splash or so of the hot liquid if needed to smooth it out.

Finish by stirring in the grated horseradish. Adding more or less to your desired taste.

Add the salt to taste, too.