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Horseradish transforms ordinary mashed potatoes into something a little more lively. These Horseradish Mashed Potatoes are buttery and creamy with a kick that’s never bitter, perfect for steakhouse dinners at home or holiday tables. They come together in 35 minutes with ingredients you likely have on hand.
If you’re planning a holiday feast or a steakhouse-worthy meal, Horseradish Mashed Potatoes fit perfectly. When you’re serving a main course like prime rib or beef tenderloin, you need sides that can stand up to that richness. But “horseradish” can be an intimidating word; it may conjure memories of a sinus-clearing, eye-watering experience. But that’s not what this mash is like at all.
I developed this recipe to be all about balance. Naturally buttery Yukon Gold potatoes, steamed instead of boiled for the fluffiest texture, mashed with butter, full-fat sour cream, and just the right amount of prepared horseradish come together for a simple side dish that truly makes the meal.
Table of Contents
Why This Recipe Works
- Horseradish Choice: My recipe calls for prepared horseradish (the kind in the refrigerated section), not “horseradish sauce.” Prepared horseradish is just the root, vinegar, and salt; it provides pure, zesty flavor. Horseradish sauce is a creamy condiment that will make your potatoes taste flat.
- Steamed Potatoes: It’s easy to overcook and waterlog potatoes when you boil them. I much prefer to steam my potatoes. This method is common in restaurants because it’s forgiving even when they’re cooked longer than what’s optimal. It keeps the potatoes fluffy and full of flavor, ready to absorb all the butter and cream.
- Full-Fat Dairy: The combination of full-fat sour cream and heavy cream (or milk) creates a tangy, rich mouthfeel. The sour cream is my little secret for enhancing the zesty flavor of horseradish.
- Add Horseradish Last: Horseradish loses its punch and can turn bitter if cooked too long. Folding it in gently at the very end preserves its bright flavor.
Ingredients for Horseradish Mashed Potatoes
- Yukon Gold Potatoes: These aren’t the only choice for mashed potatoes, but they’re my favorite. They have a natural buttery flavor and a texture, balanced between starchy and waxy, that mashes well without getting mealy.
- Prepared Horseradish: You’ll find this in the refrigerated aisle, not the condiment aisle. The ingredient list should be just: horseradish, vinegar, salt.
- Sour Cream: Full-fat is best here. It adds a tangy richness that nicely complements the horseradish.
- Heavy Cream or Whole Milk: This choise is about richness. For holiday meals, I usually go with cream and whole milk the rest of the year.
- Garlic: Just a couple of fresh cloves, minced and mellowed in the butter to add soft flavor.
- Chives: These add a fresh, mild onion flavor and make a colorful finish.
How to Make Horseradish Mashed Potatoes
Steam the potatoes: Place potato cubes in a large steamer basket over a large pot of boiling water. Cover and steam until very tender, 25–30 minutes.
Make the butter mixture: When potatoes are almost tender, melt butter in a small saucepan. Add garlic; cook and stir until fragrant, about 1 minute (do not let brown). Stir in cream (or milk) and salt; heat through, then remove from heat.
Mash, season and serve: Press hot potatoes through a food mill or ricer into a large bowl. Pour butter mixture over and add sour cream and horseradish. Stir until smooth and creamy. Season with black pepper and adjust salt to taste. Transfer to a serving bowl, garnish with chives if desired, and serve hot.
Pro Tips
- Use a Ricer (If You Have One): If you have a food mill or a potato ricer, this is a great time to use it. Pressing the hot potatoes is the best way to guarantee a smooth mash. If you don’t have a ricer, a regular masher is great; just mash the potatoes well before adding the liquid ingredients.
- Steaming vs. Boiling Portatoes: Steaming gives the fluffiest texture, but if your steamer basket feels crowded (especially if you’re doubling the recipe), boil the potatoes instead. Just be sure to cover the potato cubes with cold water, bring it all to a boil together, drain them very well. And, above all, don’t overcook them so they get waterlogged.
- No Food Processors or Immersion Blenders: Never use a food processor or immersion blender to mash potatoes. You’ll overwork the starch and turn your beautiful, fluffy potatoes into a gummy, gluey mess. A ricer or simple masher is all you need.
A Few Easy Variations
- For Extra Richness: Use all heavy cream instead of milk.
- Use Fresh Horseradish: I love fresh horseradish root, but it’s more pungent and the flavor can vary a lot from root to root. You need to be cautious with the amount. My rule of thumb is to start with 1 tablespoon of freshly grated root (to replace the 1.5 tbsp prepared) and add more to your personal taste only after you’ve stirred it in.
- Add-Ins: Fold in crispy, crumbled bacon or extra minced chives right before serving.
What to Serve with Horseradish Mashed Potatoes
- Holiday Roasts: Prime Rib, Beef Tenderloin, or Roasted Boneless Leg of Lamb
- Steakhouse-Style Dinners: Bacon Wrapped Filet Mignon or a Pan-Seared Ribeye and Wedge Salad or Caesar Salad
- Pork & Poultry: Try them with a Bacon Wrapped Pork Tenderloin, Roast Chicken, or a holiday Dry Brined turkey.
Storage, Make-Ahead, and Reheating
- To Store: Let the potatoes cool completely, then store in an airtight container in the refrigerator for up to 3 days.
- To Make-Ahead: Prepare the potatoes completely. You can store them in an airtight container or spread them in an oven-safe baking dish. Let cool, cover tightly, and refrigerate for up to 2 days.
- To Reheat:
- Oven (Best for a group): Spread the potatoes in a buttered baking dish. Add a splash of milk or cream. Cover tightly with foil and bake at 350°F (177°C) for 25-30 minutes, or until hot all the way through.
- Stovetop (Quickest): Place the potatoes in a saucepan over low heat. Add a splash of milk or cream and stir gently until warmed through.
- Slow Cooker (To hold for a party): Transfer the (already hot) potatoes to a slow cooker, add a splash of cream, and set to the “Keep Warm” function.
FAQ
Prepared horseradish (from the refrigerated section) is just the grated root preserved in vinegar. It has a pure, pungent flavor. Horseradish sauce (in the condiment aisle) is a creamy, mayonnaise-based sauce with a little added horseradish.
My recipe starts with 1 1/2 tablespoons, which I find is the perfect balance, zesty and present, but not overpowering. You can always start with 1 tablespoon, taste, and stir in more.
A few guidelines to keep in mind: 1. Don’t overcook them. 2. Don’t let them get waterlogged (the reason I prefer steaming). 3. Never use a food processor or immersion blender. A ricer or simple masher is all you need.
I love Yukon Golds for their buttery flavor and creamy texture. Russets also work, but they create a fluffier, lighter mash.
More Amazing Mashed Potatoes
Horseradish Mashed Potatoes
Video
Ingredients
- 2 pounds Yukon Gold potatoes peeled and cut into 1-inch cubes (~6 medium potatoes)
- 4 tablespoons butter (¼ cup)
- 2 large cloves garlic minced
- 1/3 cup heavy cream or 1/2 cup whole milk
- 1/2 teaspoon fine sea salt plus more to taste
- 3/4 cup sour cream plus more to taste
- 1 1/2 tablespoons prepared horseradish or 1 tablespoon freshly grated horseradish root
- freshly ground black pepper to taste, optional
- minced chives for garnish, optional
Instructions
- Steam the potatoes: Place potato cubes in a large steamer basket over a large pot of boiling water. Cover and steam until very tender, 25–30 minutes.
- Make the butter mixture: When potatoes are almost tender, melt butter in a small saucepan. Add garlic; cook and stir until fragrant, about 1 minute (do not let brown). Stir in cream (or milk) and salt; heat through, then remove from heat.
- Mash and season: Press hot potatoes through a food mill or ricer into a large bowl. Pour butter mixture over and add sour cream and horseradish. Stir until smooth and creamy. Season with black pepper and adjust salt to taste.
- Serve: Transfer to a serving bowl, garnish with chives if desired, and serve hot.
Notes
- Horseradish choice: Prepared horseradish is mild and consistent; fresh is sharper and more pungent. If using fresh, start with 1 tablespoon and add more if you like a stronger kick..
- Steaming vs. boiling: Steaming gives the fluffiest texture, but if your steamer basket feels crowded, boiling works too: cover potato cubes with cold water by 1 inch, bring to a boil, then simmer until tender. Drain well before continuing with the recipe.
- Need more servings? This recipe easily scales for holidays or bigger gatherings. Use the Servings slider at the top of the recipe card to double or triple the amounts, and the ingredient list will update automatically.
- If you don’t have a ricer or a food mill, use a potato masher to mash potatoes to your desired consistency before adding butter mixture and sour cream.
- Make-ahead: Mashed potatoes can be made up to 2 days ahead. Reheat gently with a splash of cream or milk.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Perfect with a Christmas prime rib.
Love the way you think, Karen!