post featured image

Horseradish Mashed Potatoes

Prep Time: 5 minutes
Cook Time: 25 minutes
Jump to Recipe

Horseradish Mashed Potatoes

post featured image

These ultra creamy Horseradish Mashed potatoes are the perfect side dish recipe! Perfect for the holidays or any time a potato craving hits. These potatoes are loaded with butter, tangy horseradish, sour cream, and heavy cream making them the creamiest mashed potatoes ever.

If you’re looking for an easy and delicious mashed potato recipe for the holidays, then these Horseradish Mashed Potatoes are it!

The Best Horseradish Mashed Potatoes

Horseradish Mashed Potatoes are a staple at any table during the holidays or any other time of year! Adding a bit of prepared horseradish adds a tangy spice that absolutely transforms average mashed potatoes. These are the ideal mashed potatoes for pairing with any meats!

While I love mashed potatoes during the holidays, they’re a must-have for me year-round. Most of my favorite comfort foods are braised meats like this RED WINE BRAISED BEEF or this APPLE CIDER BRAISED PORK SHOULDER and they pair so perfectly with creamy mashed potatoes. Horseradish mashed potatoes are also perfect for topping shepherds pie!

This is a recipe I turn to over and over again whenever I’m entertaining. If you’re looking for a mashed potato recipe that will have your guests raving, this is it!

Horseradish Mashed Potatoes

Why You’ll Love this Recipe

One Pot – Who doesn’t love a side dish recipe that comes together in one pan? This is an easy mashed potato recipe that comes together in one pot in 20 minutes. On Thanksgiving, you want sides that are easy and make-ahead friendly and this recipe fits the bill!

Easy vegetarian side dish – With Thanksgiving and Christmas being sort of meat-heavy holidays, I love having a couple of vegetarian sides for my guests. Not only does it provide balance to the heavier dishes, but it can be accommodating to a wide variety of diets. This Horseradish Mashed Potato recipe is also gluten-free!

Minimal ingredients – You only need a handful of ingredients to bring these Horseradish Mashed Potatoes to life! The best side dish recipes are the ones that don’t require a ton of fancy or hard-to-find ingredients.

Horseradish Mashed Potatoes

How to Make Horseradish Mashed Potatoes

Horseradish mashed potatoes are so easy to make! Make sure to check out my section on which tool to use for mashing your potatoes.

TOOLS NEEDED

INGREDIENTS AND SUBSTITUTIONS

  • Potatoes. Yukon gold are the best potatoes for mashed potatoes, hands down. You could also use red potatoes, if that’s what you prefer.
  • Butter. Use salted butter for best flavor.
  • Garlic. Grating the garlic into the butter and cream adds garlic flavor without being overwhelming.
  • Heavy Cream. The heavy makes our mashed potatoes extra creamy. You could substitute half and half depending on how rich you like potatoes.
  • Sour cream. Sour cream makes these mashed potatoes extra, extra creamy with a nice tang!
  • Horseradish. Use prepared horseradish that can be found in the refrigerated section (often near the seafood), not the cream of horseradish found in the condiments aisle.
  • Dijon mustard. A touch of dijon adds a bit of kick and rounds out the savory flavor. Optional, but so good.
  • Chives. Adding fresh chives to mashed potatoes is always the pro move!

THE PROCESS

  1. Boil the potatoes. Peel (or don’t) the potatoes and cut them into 2? chunks. Place them in a 4 qt pot and cover with cold water. Season with salt and bring to a boil. Boil until the potatoes are very tender and easily pierced with a fork.
  2. Warm the butter and cream. Towards the end of the cooking, warm the butter and cream in a small saucepan over medium heat. Add the grated garlic and warm until fragrant. Set aside.
  3. Drain the potatoes. Drain the potatoes in a colander and return them to the hot pot that they were boiled in.
  4. Mash. Lightly mash them, and add the warmed cream mixture. Continue to mash the potatoes and add the horseradish, sour cream, and dijon. Mix until the potatoes have reached your desired texture. Fold in the minced chives. Season to taste with salt and pepper and serve horseradish mashed potatoes right away.

Tips for Perfect Horseradish Mashed Potatoes

There’s nothing more disappointing that when mashed potatoes end up gluey or sub par. Here are my foolproof tips for perfect mashed potatoes every time.

  1. Cut the potatoes in even sizes. Cutting the potatoes in even chunks ensures that they all cook evenly and at the same rate! Don’t cut them too small, they can get water logged while boiling.
  2. Keep the potatoes hot. If you want a truly creamy taste and texture, you can’t let the potatoes cool before mashing—you want to start getting busy with them as soon as possible after they’ve been boiled and drained. 
  3. Add warm ingredients. Adding the warm butter and warmed cream to the mashed potatoes keeps them from cooling down as you mash them. The shock of adding cold ingredients to warm potatoes can cause them to seize up and become gluey.
  4. Don’t shy away from salt. Potatoes are bland and we do NOT want bland mashed potatoes. Don’t be afraid to add salt for flavorful mashed potatoes! Salt the potatoes in stages and taste in between. You can always add more, but you can’t take away.
  5. Make the mashed potatoes last. Mashed potatoes can get gluey as they sit, so I always make my horseradish mashed potatoes right before everyone sits down to eat. This ensures that they’re hot and fresh. You can cut the potatoes ahead of time and submerge them in water, but don’t start cooking until you’re about 30 minutes out from eating.

Follow these tips and you’ll be cranking out mashed potatoes like a pro every time!

Horseradish Mashed Potatoes

The Best Potatoes for Horseradish Mashed Potatoes

There are a lot of people who say that russet potatoes are the best potato for mashed potatoes, but I am firmly team Yukon gold.

I consider Yukon Gold potatoes the best choice for classic dense mashed potatoes. Their rich texture and subtle creaminess make them great for all of your mashing needs. They’re uniform in texture, and have the perfect textural mix between waxy and starchy.

Yukon gold potatoes are also VERY forgiving and rarely end up gluey. They have a naturally buttery flavor and don’t absorb excess water meaning you end up with the creamiest mashed potatoes.

I always use Yukon gold potatoes for mashed potatoes and they’re perfect for Horseradish Mashed Potatoes. Peeling or not peeling the potatoes is totally up to you!

The Best Tools for Making Mashed Potatoes

There are obviously a lot of methods for mashing potatoes and a potato rice, hand mixer, and hand masher are the most common. So which is the best method?

Potato Ricer

A potato ricer is widely regarded as the best tool for mashed potatoes that are smooth and fluffy. Built like a big garlic press, it works by pushing cooked potatoes (one or two at a time) through a perforated grate, creating stringy, broken-down potato bits without releasing a ton of starch. 

That being said, this is a tedious and messy process that can feel like a lot when you’re in the process of making a large feast for Thanksgiving. Potato ricers are best for making small batches of mashed potatoes.

Hand Mixer

This is hands-down my favorite method for mashing potatoes! This may be controversial, but it’s the way my grandma and mom did it, and it’s the way I do it. Potatoes made this way are light and fluffy with a few lumps, and they come together very quickly.

Because you can use your hand mixer with any size bowl, it’s an easy way to make a very big batch at once. Plus, it’s super easy clean up! Take care not to overmix and you’re golden.

Potato Hand Masher

If you love a rustic-style mashed potato, then a potato masher may be for you! A hand masher gets things done quick and dirty. If you’re looking for mashed potatoes with lots of texture, a hand masher is the way to go.

Horseradish Mashed Potatoes

Storing, Freezing, and Reheating Horseradish Mashed Potatoes

If you have leftover Horseradish Mashed Potatoes, they’re very easy to store and freeze!

To store: Cool the mashed potatoes to room temperature and transfer them to an airtight container. Store in the fridge for up to 5 days. To reheat, add the mashed potatoes to a small pot or medium heat. Add a little milk to adjust the texture while stirring constantly until warm.

To freeze: Place the cooled horseradish mashed potatoes in a freezer-safe ziplock bag. Press as much of the air out of the bag as possible before sealing. This helps prevent freezer burn. Label and freeze for up to 3 months. Defrost in the fridge before rewarming.

If you’re looking for a way to use up leftover mashed potatoes, these POTATO AND ONION PIEROGIES are a hit always!

If you do give this recipe a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!

More Potato Recipes to Try Now

CARAMELIZED ONION POTATOES AU GRATIN
CARAMELIZED ONION AND BACON MASHED POTATOES
SUMAC POTATO WEDGES
CRISPY POTATO TACOS
Roasted Garlic Mashed Potatoes

This post contains affiliate links from which I receive a small commission at no additional cost to you. Affiliate links allow me to keep providing great recipes for free and I never recommend products that I don’t love and personally own.

Horseradish Mashed Potatoes
Side Dish

Horseradish Mashed Potatoes

These ultra creamy Horseradish Mashed potatoes are the perfect side dish recipe! Perfect for the holidays or any time a potato craving hits. These potatoes are loaded with butter, tangy horseradish, sour cream, and heavy cream making them the creamiest mashed potatoes ever.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Makes: 6 – 8 servings

Ingredients

  • 3 lbs Yukon gold potatoes
  • 2 garlic cloves, grated
  • 1/2 cup heavy cream
  • 4 tablespoons salted butter
  • 8 oz sour cream
  • 1 1/2 tablespoons prepared horseradish
  • 2 teaspoons dijon mustard
  • 1/4 cup minced chives
  • kosher salt
  • freshly cracked pepper

Instructions

  • Boil the potatoes. Peel (or don’t) the potatoes and cut them into chunks. Place them in a 4 qt pot and cover with cold water. Season with salt and bring to a boil. Boil until the potatoes are very tender and easily pierced with a fork.
  • Warm the butter and cream. Towards the end of boiling the potatoes, warm the butter and cream in a small saucepan over medium heat. Add the grated garlic and warm until fragrant. Set aside.
  • Drain the potatoes. Drain the potatoes in a colander and return them to the hot pot that they were boiled in.
  • Mash. Lightly mash them, and add the warmed cream mixture. Continue to mash the potatoes and add the horseradish, sour cream, and dijon. Mix until the potatoes have reached your desired texture. Fold in the minced chives. Season to taste with salt and pepper and serve right away.

Notes

See above blog post for tips on how to avoid tough and gluey mashed potatoes plus storage instructions and more. 

Did you make this recipe?

SHARE YOUR COOKING ADVENTURES Tag @jennygoycochea on instagram

You might also like...

Rate & Review This Recipe

5 from 9 votes (8 ratings without comment)

Your email address will not be published. Required fields are marked *






  1. 5 stars
    Made these with your beef bourguignon and they were to die for. My husband was very Leary of the horseradish addition but it’s the perfect amount. Adds incredible flavor that pairs so nicely with the braised meat. I ate well past the comfortable point. Bravo!