Horseradish Mashed Potatoes (Easy & Perfect for Steak Dinner!)
Horseradish Mashed Potatoes are creamy, fluffy mashed potatoes blended with tangy horseradish, sour cream, butter, and chives for the perfect bold side dish. These mashed potatoes pair beautifully with steak, roast beef, or prime rib and deliver all the flavor of classic horseradish sauce in a rich and comforting form.
If you’re looking for the perfect side dish to serve alongside steak (like my air fryer steak bites or cast iron steak) or prime rib, these horseradish mashed potatoes are the perfect choice.
These mashed potatoes are incredibly creamy, savory, and full of bold flavor without being overpowering. The horseradish adds just enough punch to make the potatoes exciting, while the sour cream, butter, and milk keep everything balanced and smooth.
Personally, horseradish has never been my favorite condiment but I do love mashed potatoes, and I knew the creamy texture would be the perfect match for horseradish’s sharp bite. The results were better than I expected. My family devoured them alongside red meat, and now they’ve become one of our favorite steakhouse-style side dishes at home, especially for Christmas dinner!
Why Make this Recipe
- Perfect Steakhouse Side Dish: The bold horseradish flavor pairs beautifully with rich cuts of beef like steak, roast beef, and prime rib.
- Transform Classic Mashed Potatoes: Instead of plain mashed potatoes, this version adds a tangy, savory kick that makes the dish much more exciting.
- Creamy and Customizable: You can easily adjust the amount of horseradish depending on how strong or mild you want the flavor to be.
What Makes This Recipe Special?
What makes these Horseradish Mashed Potatoes stand out is the balance between bold horseradish flavor and classic creamy comfort food. Many horseradish potato recipes either barely include enough horseradish to notice or overpower the potatoes entirely. This version keeps the flavor balanced so the potatoes stay creamy and comforting while still delivering that signature tangy bite.
The use of sour cream alongside milk and butter is also important, as it creates a richer and tangier texture that complements the horseradish perfectly. The addition of green onions also brightens the flavor and prevents the potatoes from feeling too heavy.
Key Ingredients for Horseradish Mashed Potatoes
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- Russet Potatoes: Russet potatoes are high in starch, which creates fluffy and creamy mashed potatoes. Yukon Gold potatoes are another great option for a slightly richer texture. Avoid waxy potatoes like red potatoes, which can turn gluey when mashed. Save those for my red skinned mashed potatoes).
- Horseradish: Horseradish gives the potatoes their signature sharp and slightly spicy flavor. The pungency cuts through the richness of the butter and sour cream beautifully. Jarred horseradish is the easiest option and can usually be found near the mustards and condiments at the grocery store. There is a difference between creamy horseradish sauce, fresh horseradish and prepared horseradish (usually found refrigerated at the grocery store). Fresh horseradish will be the most biting while creamy horseradish will be the most mild. If you are using fresh or prepared horseradish you may want to proceed with caution and add more after tasting!
- Sour Cream: Sour cream adds tanginess and helps create an ultra-creamy texture. It also softens the intensity of the horseradish while adding richness. Greek yogurt can work as a substitute, though the flavor will be slightly tangier.
- Milk: Milk loosens the potatoes and helps create a smooth consistency. Whole milk gives the richest flavor, though 2% works well too. Heavy cream can also be used for an even more decadent result.
Recipe Variations
- Add shredded cheddar cheese for extra richness and a loaded mashed potato feel.
- Stir in crispy bacon pieces for even more steakhouse flavor.
- Swap green onions for fresh chives for a milder onion flavor.
- Use heavy cream instead of milk for extra luxurious mashed potatoes.
- Add roasted garlic for a deeper, sweeter savory flavor.
- Add a bit of dijon mustard to enhance the flavor
How to Make this Recipe
Step 1: Peel and cube the potatoes.
Step 2: Boil the potatoes in salted water until fork tender.
Step 3: Drain the potatoes, add melted butter and milk, then mash until smooth and creamy.
Step 4: Stir in the sour cream, horseradish, seasonings, and green onions until fully combined. Taste and add more horseradish if desired.
Expert Tips
- Use a potato masher instead of a food processor or electric mixer to avoid gummy mashed potatoes.
- Add the horseradish gradually and taste as you go so the flavor does not become overpowering. Start smaller than you think, and keep adding more.
- Warm your milk and butter slightly before adding it to the potatoes. Adding cool ingredients to the warm potatoes can make the texture gluey rather than smooth.
- If the potatoes seem dry, add milk a tablespoon at a time until they reach your desired consistency.
- Add salt to taste. Salt is a key ingredient for mashed potatoes. Don’t be afraid to add more!
- Potatoes can become more stiff or gluey the longer they sit. For the best experience, make your potatoes just before serving.
Recipe FAQs
These potatoes pair especially well with rich red meats that are traditionally served with horseradish sauce. Prime rib, roast beef, steak, and beef tenderloin are all excellent options. They also pair wonderfully with roasted vegetables or hearty holiday meals.
Yes! Store them in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk to loosen them back up.
The flavor is noticeable but balanced. You can easily increase or decrease the amount of horseradish depending on your personal preference. This is one of those recipes that is best to taste as you go!
Absolutely. Freshly grated horseradish will create a stronger and sharper flavor than prepared jarred horseradishm so be sure and adjust. It might even be a good idea to saute your fresh horseradish for a few minutes in some butter before adding to your recipe to take away some of the bite.
Overmixing releases too much starch from the potatoes, which creates a gluey texture. Stick with a potato masher instead of electric mixers or food processors. Also be sure and warm up your butter and milk before adding it to the mixture.
If you enjoyed this recipe for horseradish mashed potatoes, you should check out these other recipes I picked out just for you:
- Spinach Salad
- Instant Pot Corn on the Cob
- Creamy, Vegetable-Stuffed Mashed Potatoes
- Cumin Roasted Potatoes
If you tried this Horseradish Mashed Potatoes Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Horseradish Mashed Potatoes
Ingredients
- 3 lb russet potatoes, peeled and cut into cubes (about 5 potatoes)
- 3 tbsp unsalted butter, melted
- ¼ cup 2% or whole milk
- ¼ cup sour cream
- 1 tbsp horseradish, or more to taste
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 3 pieces green onions, greens only, chopped
Instructions
- Add the 3 lb russet potatoes into a large pot and cover with about 2 inches of water. Place the pot on the stove and bring the water to a boil. Once the water is boiling, continue to cook the potatoes until tender (about 10-12 minutes). You should be able to pierce them easily with a fork.
- Drain the potatoes and then place them back into the pot. Add the 3 tbsp unsalted butter and ¼ cup 2% or whole milk and mash with a potato masher until smooth and creamy, adding more milk if necessary.
- Add the rest of the ingredients (¼ cup sour cream, 1 tbsp horseradish, ½ tsp onion powder, ½ tsp garlic powder, ½ tsp salt, ¼ tsp black pepper, 3 pieces green onions, greens only) into the potatoes, and mix until well combined, adding more horseradish if you like a stronger flavor.
- Serve as a side to red meat and enjoy!
Video
Notes
- Russet Potatoes: Russet potatoes are high in starch, which creates fluffy and creamy mashed potatoes. Yukon Gold potatoes are another great option for a slightly richer texture. Avoid waxy potatoes like red potatoes, which can turn gluey when mashed. Save those for my red skinned mashed potatoes)
- Horseradish: Horseradish gives the potatoes their signature sharp and slightly spicy flavor. The pungency cuts through the richness of the butter and sour cream beautifully. Jarred horseradish is the easiest option and can usually be found near the mustards and condiments at the grocery store. There is a difference between creamy horseradish sauce, fresh horseradish and prepared horseradish (usually found refrigerated at the grocery store). Fresh horseradish will be the most biting while creamy horseradish will be the most mild. If you are using fresh or prepared horseradish you may want to proceed with caution and add more after tasting!
- Sour Cream: Sour cream adds tanginess and helps create an ultra-creamy texture. It also softens the intensity of the horseradish while adding richness. Greek yogurt can work as a substitute, though the flavor will be slightly tangier.
- Milk: Milk loosens the potatoes and helps create a smooth consistency. Whole milk gives the richest flavor, though 2% works well too. Heavy cream can also be used for an even more decadent result.
- Use a potato masher instead of a food processor or electric mixer to avoid gummy mashed potatoes.
- Add the horseradish gradually and taste as you go so the flavor does not become overpowering. Start smaller than you think, and keep adding more.
- Warm your milk and butter slightly before adding it to the potatoes. Adding cool ingredients to the warm potatoes can make the texture gluey rather than smooth.
- If the potatoes seem dry, add milk a tablespoon at a time until they reach your desired consistency.
- Add salt to taste. Salt is a key ingredient for mashed potatoes. Don’t be afraid to add more!
- Potatoes can become more stiff or gluey the longer they sit. For the best experience, make your potatoes just before serving.
