Horseradish Mashed Potatoes

Creamy, buttery potatoes with a tangy richness and a hint of horseradish heat; simple to make and unforgettable at any meal.

Prep Time10

Cook Time30

Total Time35

Course: Side Dish

Cuisine: American

Keyword: Christmas, creamy, easy, fluffy, Thanksgiving

Servings: people

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

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.

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.

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