Creamy Horseradish Mashed Potatoes
Creamy mashed potatoes with buttery richness, tangy sour cream, and the perfect steakhouse-style horseradish zip.
Equipment
- Large Pot
- Potato Masher
- Colander
- Measuring Cups
- Measuring Spoons
- Wooden Spoon
Ingredients
- 2 Lbs Potatoes Yukon Gold Or Russet
- 6 Tbsp Butter Melt 2 Tbsp for Topping
- 1/2 C Sour Cream
- 1/4-1/2 C Half N Half Or Heavy Cream Or Additional Sour Cream in a Pinch
- 2-4 Tbsp Prepared Horseradish
- Salt and Pepper to Taste
Optional Add-Ins and Toppings
- Extra Butter As a Topping
- 2 Cloves Garlic Minced Or Roasted
- Chopped Chives As a Topping
- Chopped Parsley As a Topping
- White Cheddar As a Topping
- Parmesan Cheese As a Topping
Instructions
- Peel the potatoes if desired, then cut them into evenly sized chunks.2 Lbs Potatoes
- Place potatoes into a large pot and cover with cold salted water (about 1 Tbsp salt per quart of water).Salt and Pepper to Taste
- Bring to a boil, then reduce the heat to medium and cook for 15–20 minutes, or until fork tender.
- Drain the potatoes well, then return them to the dry, hot pot over low heat for 1–2 minutes to steam off excess moisture.
- Mash potatoes with 4 Tbsp butter first, until mostly smooth.6 Tbsp Butter
- Stir in sour cream, horseradish, 1/2 tsp kosher salt, black pepper (to taste), and garlic if using. For the best balance, use 3 Tbsp horseradish.1/2 C Sour Cream, 2-4 Tbsp Prepared Horseradish, 2 Cloves Garlic
- Slowly add warm half n half or heavy cream until the potatoes reach your preferred texture. I usually add the full 1/2 C.1/4-1/2 C Half N Half Or Heavy Cream
- Taste and adjust seasoning.
- Transfer to a serving bowl and top with the melted butter and all your desired toppings before serving.Extra Butter, Chopped Chives, Chopped Parsley, White Cheddar, Parmesan Cheese
Notes
3 Tbsp horseradish gives the most balanced flavor. Yukon Gold potatoes make creamier mashed potatoes, while Russet potatoes create a fluffier texture. Extra sour cream can replace cream if needed. Steam drying the potatoes helps prevent watery mashed potatoes. Great served with steak, burgundy mushrooms, or Mississippi pot roast. Leftovers reheat best with a splash of cream or milk.