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.

This horseradish potatoes recipe is the ideal holiday side dish. Serve next to our famous Prime Rib and Prime Rib Gravy.

Horseradish Potatoes

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.

More potato recipes to check out: Sous Vide Mashed Potatoes, Air Fryer Baby Potatoes, and Slow Cooker Mashed Potatoes.

labeled photo of a variety of different ingredients.

Ingredients

Here are the main ingredients required to make horseradish mashed potatoes. For the full list of ingredients, please reference the recipe card below:

Potatoes

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.

Horseradish

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.

Dairy

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!

Side by side photos showing boiling potatoes and a bowl of potatoes with other ingredients.

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.

  1. Skin, cut and boil the potatoes.
  2. Drain well and add the horseradish and dairy products.
  3. Season with salt, pepper and top with chives.

Texture Options

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. 

Bowl of yukon golds being smooshed with a black hand masher.

Variations

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.

Expert Tips

  • 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.

Bowl of taters topped with chives.

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.

Side Dish

This horseradish mashed potatoes recipe is the perfect side dish to many proteins. Here are some recommendations, by popular holidays:

Thanksgiving Recipes Smoked Turkey or Sous Vide Turkey Breast

Christmas Recipes Sous Vide Prime Rib or Beef Wellington

Easter Recipes Smoked Rack of Lambs, Sous Vide Leg of Lamb, or Smoked Ham

Plate of mashed yukon gold potatoes topped with butter and chives.

Drink Pairings

Pinot Noir, Chardonnay (un-oaked), Côtes du Rhône, or Merlot

Horseradish mashed potatoes in a white bowl.

Horseradish Mashed Potatoes

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.
5 from 47 votes
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 servings
Calories: 537kcal
Author: Darcey Olson
Cost: $4

Equipment

Ingredients

  • 4 lbs potatoes, peeled and dice into 1" cubes ((*Note 1))
  • 2 bay leaves
  • kosher salt
  • 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

Instructions

  • 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.

Notes

Note 1 – Use your favorite potato: Yukon, Russet and Red all work beautifully. You can also keep the peels on, if desired.
Note 2 – If using salted butter, cut the salt added to the potatoes by half. You can always add more after blending.
 

Nutrition

Calories: 537kcal | Carbohydrates: 44g | Protein: 7g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 2252mg | Potassium: 1076mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1218IU | Vitamin C: 47mg | Calcium: 115mg | Iron: 2mg
Tried this recipe?Mention @foodieandwine or tag #foodieandwine!

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