Little Stuffed Potatoes

12 to 14 small red or yukon gold potatoes
3 garlic cloves, chopped
¼ cup chopped yellow onions
3 Tablespoons mayonnaise
3 Tablespoons Dijon mustard
2 Tablespoons prepared horseradish
½ teaspoon sea salt
½ teaspoon ground black pepper
Sprinkle of cayenne pepper
1/4 cup finely chopped fresh chives
Wash potatoes and put into a large pot of water. Bring to a boil. Boil until tender.
Place garlic, onion, mayonnaise, mustard, horseradish, salt, pepper and cayenne in blender or mini-food processor. Process until creamy and quite smooth.
Once the potatoes are tender, remove from the pot and allow to cool for a few minutes. When they are cool enough for you to touch safely, cut them in half.
Using a teaspoon or small spoon, scoop out the center of each potato and place in large bowl. Mash.
Add creamy mixture to potatoes in bowl. Blend well
Spoon potato mixture into potato shells. Garnish with fresh chives.
Serve at room temperature.