Creamy and Zesty Horseradish Mashed Potatoes
These creamy horseradish mashed potatoes have a spicy kick that pairs perfectly with braised meats. Boil peeled potatoes until tender, then mash or pass through a ricer to make them extra fluffy. Stir in a bit of cream and butter along with prepared horseradish for an elevated, boldly flavored mashed potato recipe!
Servings: 8 servings
Calories: 259kcal
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
- Make ahead & storage: Refrigerate horseradish mashed potatoes for up to 3 days.
- Reheating: Warm on the stovetop with a splash of milk or cream.
- Freezing: Can be frozen up to 2 months, though texture may soften. Thaw overnight in the fridge.
- Tip: For ultra-fluffy potatoes, pass the boiled potatoes through a ricer.
Nutrition
Calories: 259kcal | Carbohydrates: 42g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 336mg | Potassium: 975mg | Fiber: 3g | Sugar: 2g | Vitamin A: 288IU | Vitamin C: 15mg | Calcium: 41mg | Iron: 2mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
