Take your mashed potato game to the next level with these Creamy Horseradish Mashed Potatoes! This creamy, pungent side dish is perfect for any occasion. The horseradish adds a sharp, tangy flavor to the potatoes, making them a delicious and unique alternative to plain mashed potatoes.
Our favorite way to serve them? With tender, melt-in-your-mouth Bourbon Braised Short Ribs! Though any braised, grilled, or roasted meat would be fantastic.
Looking for more easy side dishes and mashed potato recipes? Try our Red Skin Mashed Potatoes, Mashed Potatoes with Sour Cream, or Crispy Smashed Potatoes With Feta & Dill next!
What You’ll Need
- Russet potatoes: These are the best choice for mashed potatoes because they have a high starch content, which gives the final dish a creamy texture. You can also use Yukon Gold potatoes, but they will be slightly less creamy.
- Heavy cream, prepared horseradish, unsalted butter, Kosher salt, and black pepper: These are added to the mashed or riced potatoes to give them a wonderfully creamy texture and that pungent kick from the horseradish!
For this mashed potato recipe, you can either use a potato masher or pass the potatoes through a ricer. The latter will give you the fluffiest, creamiest potatoes ever! The only reason we sometimes don’t go that route is out of sheer laziness.
How To Make Horseradish Mashed Potatoes
Just like with any homemade mashed potato recipe, you’ll want to start by boiling potatoes until fork tender. Be careful not to over boil them, or the potatoes will end up gummy in texture.
Should I leave the skin on? That is 100% up to you! Sometimes we leave them on — this leads to more of a smashed potato — but most of the time we peel them. This is our favorite veggie peeler!
Drain the potatoes when tender, then return immediately to the pot they cooked in. The heat will help to evaporate any excess water, which will lead to creamier potatoes. Mash until smooth and creamy. This is when you add things like heavy cream or milk, butter, seasonings, and of course prepared jarred horseradish sauce. Alternatively, you can use a ricer (or foley mill) to finely press the potatoes.
FAQs
Russet potatoes are the best choice for mashed potatoes because they have a high starch content, which gives them a creamy texture. You can also use Yukon Gold potatoes, but they will be slightly less creamy.
This depends on personal preference, but we recommend starting with ¼ cup of horseradish (for 4-5 lbs of potatoes) and increasing from there. If you like it less spicy, start with 2 tablespoons.
Yes, you can make them ahead of time and reheat before serving. To do this, simply mash the potatoes and let them cool completely. Store in an airtight container in the refrigerator for up to 3 days. To reheat, simply add a little bit of milk or cream to the potatoes and heat them in a saucepan over medium heat until warmed through.
Expert Tips
- For the creamiest mashed potatoes, use a potato ricer. A potato ricer mashes the potatoes to a perfectly smooth texture.
- Don’t overcook the potatoes. Overcooked potatoes will be mushy and watery.
- Add the cream and butter to the potatoes while they are still hot. This will help the potatoes absorb the heavy cream and butter and create a creamy texture.
- Season the mashed potatoes to taste with Kosher salt, not table salt.
Make-Ahead, Leftovers, & Storage
- To make-ahead, leftovers, and storage: Horseradish mashed potatoes can be made ahead of time and stored in the refrigerator for up to 3 days.
- To reheat: Add a little bit of milk or cream to the potatoes and heat them in a saucepan over medium heat until warmed through.
- To freeze: While it’s possible to freeze mashed potatoes, note that they may lose some of their creamy texture during thawing. Freeze for up to 2 months. Allow them to cool completely, then transfer to a freezer-safe container. To thaw, simply remove the mashed potatoes from the freezer and let them thaw in the refrigerator overnight.
How To Serve
Horseradish mashed potatoes can be served with a variety of dishes, including:
- Roasted meats, such as chicken, turkey, or beef (such as prime rib or roast beef)
- Grilled fish or chicken
- Steamed vegetables
We particularly enjoy them with braised meat on top. Consider pairing them with our Braised Beef Short Ribs, Slow Braised Flanken Ribs Recipe, Tender Braised Beef Braciole, or Braised Chicken Thighs. They also pair well with fish dishes, like salmon or creamy seafood chowder.
Substitutions and Variations
- If you don’t have prepared horseradish, you can make your own by grating fresh horseradish root. Be careful when handling fresh horseradish, as it can be very strong.
- If you don’t like horseradish, you can omit it from the recipe or substitute it with another herb or spice, such as chives, parsley, or garlic powder. Consider trying our other mashed potato recipes: sour cream mashed potatoes, garlic mashed potatoes, and red skin mashed potatoes.
- Add other flavorings, such as roasted garlic, Dijon mustard, or caramelized onions.
If you make this Horseradish Mashed Potatoes recipe, please let us know by leaving a review and rating below!
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Creamy and Zesty Horseradish Mashed Potatoes
Equipment
Ingredients
- 4 lbs Russet potatoes, about 5 large, peeled and cut into 1-inch cubes
- ¼ cup heavy cream
- ¼ cup prepared horseradish, plus more to taste
- ¼ cup (4 Tbsp) unsalted butter
- 1-2 tsp Kosher salt
- ½ tsp freshly ground black pepper
- Optional add-ins: sour cream, chives, or other fresh herbs, such as thyme or rosemary
Instructions
- Boil the potatoes. Bring a large pot of water to a rapid boil, then add 4 lbs peeled, cubed potatoes. Cook until tender, about 10-15 minutes. Drain, then place potatoes in a large mixing bowl.
- Mash the potatoes. Use a potato masher to mash the potatoes (see note below!) until smooth, then stir in ¼ cup heavy cream, ¼ cup prepared horseradish, 4 Tbsp butter, 1 tsp Kosher salt, and ½ tsp black pepper until evenly mixed. Taste, then adjust seasoning as needed, adding more horseradish or Kosher salt if wanted. Enjoy immediately!
Notes
- To make-ahead, leftovers, and storage: Horseradish mashed potatoes can be made ahead of time and stored in the refrigerator for up to 3 days.
- To reheat: Add a little bit of milk or cream to the potatoes and heat them in a saucepan over medium heat until warmed through.
- To freeze: While it’s possible to freeze mashed potatoes, note that they may lose some of their creamy texture during thawing. Freeze for up to 2 months. Allow them to cool completely, then transfer to a freezer-safe container. To thaw, simply remove the mashed potatoes from the freezer and let them thaw in the refrigerator overnight.
- For the fluffiest texture, we recommend passing boiled potatoes through a ricer. This extra step leads to the creamiest potatoes imaginable.
Nutrition
Photography by: Alana of Your Home Made Healthy.
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