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 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.
- 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.
- 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.