Horseradish Mashed Potatoes
Transform classic mashed potatoes with the bold, zesty kick of horseradish in this easy-to-make recipe that’s perfect for holidays or any comfort food craving. Creamy Yukon Gold potatoes and smooth butter balance the horseradish’s heat for a side dish that pairs beautifully with hearty mains like roast beef or turkey. These horseradish mashed potatoes bring just the right amount of flavor to elevate your meal without overpowering it.
Recently I made a great Bloody Mary recipe that came out amazing especially considering that I never thought myself to be a fan of them. I did have to buy some prepared horseradish for it which I will admit is something I never actually purchased before. Since I had this full bottle on hand, I wondered what else I could do with it until I had the thought to make a sauce or even add it to mashed potatoes!
💗Why You’ll Love These Horseradish Mashed Potatoes
These Horseradish Mashed Potatoes bring a unique flavor profile to the table, balancing the creamy texture of mashed Yukon Gold potatoes with a sharp, tangy horseradish kick. The horseradish adds just the right amount of heat and complexity without overpowering, making it an exciting twist on a traditional favorite. This dish is a fantastic way to elevate your standard mashed potatoes with minimal effort, whether you’re cooking for a weeknight dinner or for Thanksgiving, Christmas or Easter.
🥔Ingredients You’ll Need
- Yukon Gold Potatoes – These potatoes are ideal for mashing because of their naturally creamy texture and buttery flavor. They create a smooth, rich base that complements the sharpness of horseradish.
- Horseradish – Choose between fresh, jarred, or creamy horseradish depending on your taste and availability. Fresh horseradish provides the strongest flavor, while creamy horseradish adds a smoother, more subtle kick.
- Butter – Adds richness to the potatoes, enhancing the overall creaminess. Use unsalted to better control the salt level in the dish.
- Heavy Cream or Milk – Helps achieve the perfect fluffy texture while balancing the boldness of the horseradish.
- Salt & Pepper – Essential for seasoning and bringing out the flavors of the potatoes and horseradish.
🤔Choosing the Right Horseradish
Horseradish comes in a few different forms, each bringing a unique intensity and texture to the dish.
- Fresh horseradish root is the strongest, delivering a pungent heat that complements the creamy potatoes perfectly, though it requires grating.
- Prepared horseradish (often found in jars) has vinegar added for preservation and a more mellow taste, making it a convenient choice with moderate heat.
- Creamy horseradish combines horseradish with a creamy base for a milder, smoother flavor that integrates well into mashed potatoes. For those new to horseradish, start with a smaller amount and adjust based on your preference. Look for horseradish in the refrigerated section of your grocery store or at the farmers’ market if you’re after the freshest flavor.
📖How to Make Horseradish Mashed Potatoes
1️⃣ Prepare the Potatoes – Peel and cut the Yukon Gold potatoes into even pieces to make sure they cook evenly. Place them in a large pot and cover with cold water.
2️⃣ Boil the Potatoes – Bring the water to a boil, then reduce the heat and simmer until the potatoes are fork-tender (about 15-20 minutes). Drain well in a colander.
3️⃣ Mash the Potatoes – Return the drained potatoes to the pot. For the best creamy texture, use a potato ricer or a hand masher. Avoid over-mixing, as this can make the potatoes gummy.
4️⃣ Add the Flavors – Add butter, cream (or milk), and your choice of horseradish. Start with a smaller amount of horseradish, tasting as you go until you reach the desired flavor intensity.
5️⃣ Season and Serve – Season with salt and pepper to taste, giving everything a final mix to combine. Serve warm, garnished with chives or extra butter if desired.
👩🏻🍳Expert Tips for the Best Results
- Adjust Horseradish to Taste – Start with a tablespoon, then taste and add more if you prefer a stronger flavor.
- Use Heavy Cream for Extra Richness – Substitute heavy cream for milk if you want a more luxurious texture.
- Try Plant-Based Options – For a vegan version, use plant-based butter and unsweetened almond milk or oat milk to keep the potatoes creamy.
- Avoid Over-Mixing – To keep the potatoes fluffy, use a potato masher or ricer, and avoid blending too much as it can make the texture gluey.
🍽️Serving Suggestions and Pairings
Horseradish Mashed Potatoes are a versatile side that pairs beautifully with hearty main dishes. For a classic pairing, serve them alongside steak or lamb chops—the horseradish adds a flavorful contrast to rich, savory meats. This dish also complements roast turkey or chicken, making it a great choice for holiday meals like Thanksgiving or Christmas. For a vegetarian option, serve these potatoes with green beans almondine or mushroom gravy. Their bold flavor also pairs well with seasonal dishes, adding an extra layer of depth to your meal.
🧊Storing and Freezing
Storing: Store leftover horseradish mashed potatoes in an airtight container in the refrigerator for up to 5 days. Be sure to let them cool completely before sealing to prevent condensation inside the container.
Freezing: To freeze, place the cooled mashed potatoes in a freezer-safe container or resealable freezer bag, removing as much air as possible. They can be frozen for up to 2 months; thaw in the refrigerator overnight before reheating.
Reheating: To reheat, warm the mashed potatoes gently on the stovetop over low heat, adding a splash of milk or cream to restore creaminess. Alternatively, you can microwave them in short intervals, stirring between each interval to ensure even heating.
❓FAQ
Yes, Russet potatoes work well too, though they have a fluffier, less creamy texture than Yukon Golds. Yukon Golds are ideal for a naturally creamy and rich result, but both types will yield delicious mashed potatoes.
If you find the horseradish flavor too strong, start with a small amount and gradually add more to taste. You can also mix it with extra butter or cream, which will help mellow the intensity.
For the creamiest texture, use a potato ricer or food mill. A hand masher works as well, but avoid using a blender or food processor, as these can overwork the potatoes and make them gummy.
If you don’t have horseradish, you can try a small amount of wasabi paste, which has a similar sharp, spicy flavor. Add it gradually, as wasabi is typically more potent than horseradish.
Start with one tablespoon of prepared horseradish, then taste and adjust. For a stronger flavor, add an additional tablespoon, but remember that the horseradish flavor intensifies as it sits.
🍠More Comfort Food Side Dish Recipes
- Green Chile Yellow Squash Casserole
- Spaghetti Squash Mac and Cheese
- Baked Brie Mac and Cheese
- Bacon Wrapped Brussels Sprouts
Creamy Horseradish Mashed Potatoes
Equipment
- Potato peeler
- Large Pot
- colander
- Potato masher or ricer
- mixing bowl
- Measuring Spoons
- wooden spoon
Ingredients
- 2 pounds Yukon Gold potatoes peeled and cut into chunks
- 4 tablespoons unsalted butter
- ½ cup heavy cream or milk
- 2 tablespoons prepared horseradish (adjust to taste)
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Potatoes – Peel and cut the Yukon Gold potatoes into even pieces to ensure they cook evenly. Place them in a large pot and cover with cold water.
- Boil the Potatoes – Bring the water to a boil, then reduce the heat and simmer until the potatoes are fork-tender (about 15-20 minutes). Drain well in a colander.
- Mash the Potatoes – Return the drained potatoes to the pot. For the best creamy texture, use a potato ricer or a hand masher. Avoid over-mixing, as this can make the potatoes gummy.
- Add the Flavors – Add butter, cream (or milk), and your choice of horseradish. Start with a smaller amount of horseradish, tasting as you go until you reach the desired flavor intensity.
- Season and Serve – Season with salt and pepper to taste, giving everything a final mix to combine. Serve warm, garnished with chives or extra butter if desired.
