Horseradish mashed potatoes are a delectable twist on the classic side dish. Sharp and tangy horseradish is mashed with fluffy potatoes, butter and sour cream to produce creamy and indulgent horseradish sauce potatoes.
Table of Contents
Just like garlic mashed potatoes, adding horseradish creates an assertive punch and rich concentration of flavors.
You’ll love this horseradish mashed potatoes recipe because it’s easy to make, inexpensive and most importantly, one your entire family will love.
Here are the main ingredients required to make horseradish mashed potatoes. For the full list of ingredients, please reference the recipe card below:
Take your pick from the below options. Each option works well with horseradish mashed potatoes.
- Russet Potatoes – creates the fluffiest potatoes. You must remove the skins, however.
- Red Potatoes – creates the creamiest potatoes. Keep the skins on or remove them.
- Yukon Gold – creates the richest potatoes. Keep the skins on or remove them.
While you can certainly use fresh horseradish root, most folks don’t have access to it. As written, this recipe calls for prepared horseradish, as used in Horseradish Aioli and Horseradish Mustard. If you’re unsure of the difference, here’s an informative article on prepared horseradish vs horseradish sauce.
Avoid anything labeled “cream of horseradish” as it’s not the same thing. Our go-to brand is Bubbies.
This is not the recipe to use a horseradish substitute.
Don’t skimp on the good stuff! By good stuff, we mean heavy cream, sour cream and butter! All of these dairy products transform regular mashed potatoes to off-the-hook taters!
How To Make Horseradish Mashed Potatoes
Here’s a quick overview to making mashed potatoes with horseradish. Reference the recipe card below for full details and instructions.
- Skin, cut and boil the potatoes.
- Drain well and add the horseradish and dairy products.
- Season with salt, pepper and top with chives.
Smooth – For smooth and lump-free mashed potatoes, it’s best to use a potato ricer (only for skinned potatoes). Some people prefer to use a mixer, but it’s easy to over-mix and ruin the texture.
Chunky – For a “rustic” texture utilize a basic potato masher. A potato ricer will remove all the beloved lumps. Just don’t over do the mashing as it can lead to gummy taters.
Here are a few flavor variations to mix up yo dinner!
- Add fresh herbs, like rosemary or thyme.
- Swap out the heavy cream with buttermilk for a hit of tang.
- Keep the skins on to increase the texture and nutritional value.
- Calculate half a pound per person. This recipe uses 4 lb. of potatoes, so serves 8 people.
- Cut the potatoes in even sizes to ensure even cooking. Don’t cut them too small as they will get water logged.
- Ensure the potatoes are well-drained after cooking.
- Use room temperature butter and cream to avoid gluey potatoes. Gently heat the cream on the stove, if needed.
- We can’t stress this enough: Don’t over-mix the potatoes. Too much mixing leads to gluey taters.
How to Re-heat Potatoes
Re-heat Potatoes On The Stovetop – Add the potatoes and a splash of heavy cream or milk to a medium size saucepan and heat over medium heat. Stir until warm through out.
If you have a ton of potatoes, you’ll need to gradually add more cream until your preferred texture is reached.
This horseradish mashed potatoes recipe is the perfect side dish to many proteins. Here are some recommendations, by popular holidays:
Pinot Noir, Chardonnay (un-oaked), Côtes du Rhône, or Merlot
Horseradish Mashed Potatoes
- 4 lbs potatoes, peeled and dice into 1" cubes ((*Note 1))
- 2 bay leaves
- kosher salt
- 2½ cups sour cream
- 8 oz unsalted butter, room temperature ((*Note 2))
- 4 tbsp prepared horseradish
- 2 tbsp heavy cream
- ½ tsp white or black pepper
- Garnish: chopped chives
- Fill a large pot with water, 2 tbsp kosher salt and bay leaves. Bring to a boil over medium-high heat.
- Once boiling, add the diced potatoes and let cook for about 20 minutes, or until the potatoes are soft.
- Remove the bay leaves and drain the cooked potatoes.
- If using a potato ricer – rice the potatoes into a large mixing bowl. If not, transfer the potatoes directly to the mixing bowl after draining.
- Add the sour cream, butter, horseradish, heavy cream, 2 tsp kosher salt and pepper and use a hand masher to blend. Do not over-mix as the potatoes will become gluey. Taste and add more horseradish and/or salt, to taste.
- Garnish with chives and serve.