Preheat the oven to 375*F.

Using 1 TBS of the butter, butter six 8-ounce ramekins; set aside.

To prepare the souffles, in a large saucepan, add enough cold salted water to cover the potatoes, bring to boil over high heat, lower the heat to medium and cook until tender, about 15 minutes.

Drain well.

Arrange the potatoes in a single layer on a baking sheet and bake to dry them, about 5 minutes.

Transfer to a potato ricer and rice them into a large bowl.

(alternatively mash them really well until smooth).

Add the cream, garlic, remaining 1 TBS butter and the horseradish.

Mix well.

Season to taste.

Add the egg yolks and mix well.

In a clean bowl whip the egg whites until they hold soft peaks.

Gently fold the egg whites into the potato mixture.

Divide the potato mixture among the prepared ramekins on a sheet pan.

Bake for 20 to 25 minutes, until the souffles have risen and are gold brown.

Meanwhile to prepare the chive creme fraiche, mix together the crem fraiche and chives in a small bowl and season to taste with salt and pepper.

To serve, place the souffles on individual plates and serve immediately.

At the table, use a butter knife to poke a hole in the center of each souffle, then drizzle in some of the chive creme fraiche.