Horseradish Mashed Potatoes
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.
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Servings: 8
Calories: 193kcal
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!
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Notes
Recipe Copyright The Domestic Spoon. For educational or personal use only.
- 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.
Nutrition
Serving: 1serving | Calories: 193kcal | Carbohydrates: 32g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 240mg | Potassium: 740mg | Fiber: 2g | Sugar: 2g | Vitamin A: 194IU | Vitamin C: 10mg | Calcium: 42mg | Iron: 1mg
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