These mashed potatoes with horseradish are rich and spicy! They make the perfect zesty accompaniment for steak, prime rib, or festive meals.
A few years back during Friendsgiving, a friend brought mashed potatoes and had everyone try to figure out the secret ingredient. Each mouthful was delectably savory, smooth, indulgent, and zesty, yet none of us could identify the secret. It turned out to be horseradish!
I swiftly put together this horseradish mashed potatoes recipe that impresses everyone (really!). The prepared horseradish contributes a tangy and zesty punch to each mouthful of creamy potatoes, making them utterly tempting. This side dish is ideal for chicken, fish, or during the holidays.
Ingredients for the Ideal Mash
Here are some key ingredients you’ll need for this horseradish potato recipe:
– Potatoes: I prefer a combination of Yukon Gold and Russet potatoes. Yukon Golds have a creamy richness, while Russets are airy.
– Prepared Horseradish: This is the highlight! Be sure to purchase “prepared horseradish” in a jar, not “horseradish sauce” (which is creamy) or the raw root.
– Salted Butter: I use salted butter for potatoes to ensure they are thoroughly seasoned from the inside out.
– Sour Cream: This is a luxury ingredient for me, but I believe it’s essential for the perfect potatoes. You could replace it with Greek yogurt if you wish!
– Milk: This aids in achieving the ideal texture.
– Garlic: Freshly minced garlic provides savory richness.
Ingredient Spotlight: Prepared Horseradish
Be cautious while shopping: you need prepared horseradish, which is a condiment made from grated horseradish, vinegar, and salt. It is typically located in the refrigerated dairy or condiment aisle. Steer clear of the raw root found in the produce section for this specific recipe, as the jarred version provides a consistent acidity and heat level that integrates more smoothly into the mash.
How to Prepare Horseradish Mashed Potatoes
These horseradish mashed potatoes are perfect for Thanksgiving or Christmas and pair well with chicken, seafood, or vegetarian meals. The recipe offers a twist on our classic best mashed potatoes, which are rich, creamy, and irresistibly good. Here are some tips for the process:
1. Boil the potatoes properly
Wash and chop your potatoes into even 1-inch pieces. I usually peel the Russets but leave some skin on the Yukon Golds for added texture, though you can peel them all if you prefer. Place them in a large pot, cover with cold water, and bring to a boil. Cook for about 10 to 15 minutes until fork-tender.
– Pro Tip: Starting the potatoes in cold water ensures they cook evenly; otherwise, the outer part becomes mushy before the insides are tender.
2. Steam dry
Once drained, return the potatoes to the hot pot (off the heat) for a minute or two. This enables excess moisture to evaporate for the ideal fluffy texture.
3. Add the dairy
While the potatoes are steaming, sauté the minced garlic in the butter directly in the same pot. Then, incorporate the milk to warm it. Avoid adding cold milk to hot potatoes; warming it keeps everything at the proper temperature and texture.
4. Mash and season
Pour the garlic-butter-milk mixture over the potatoes. Mash them using a standard potato masher. Finally, mix in the sour cream and prepared horseradish. Tip: Use 2 tablespoons of horseradish for a milder flavor, or 4 tablespoons for a stronger kick.
Serving Suggestions
These horseradish mashed potatoes pair well with many dishes. Here are some of my favorite serving ideas:
Storage and Reheating
These mashed potatoes are best enjoyed fresh, but leftovers can be refrigerated for up to 4 days. To reheat, place the potatoes in a saucepan over low heat. You may need to add a dash of milk or a pat of butter to revive the creamy texture as they warm.
I do not recommend freezing mashed potatoes as the texture may become grainy.
Dietary Notes
As written, this horseradish mashed potatoes recipe is vegetarian and gluten-free.
For a vegan and plant-based option, use vegan butter, dairy-free milk (I prefer oat milk), and omit the sour cream, adding more milk until smooth and creamy. Alternatively, refer to my vegan mashed potatoes recipe and mix in horseradish.
Frequently Asked Questions
Can I substitute creamy horseradish sauce instead? I wouldn’t recommend it. Creamy horseradish sauce generally includes mayonnaise and other fillers that can change the flavor profile. Stay with the grated “prepared” horseradish in vinegar.
How do I ensure my potatoes aren’t gluey?