Ingredients (~8 servings)
- ~4 lbs Yukon gold potatoes
- 3 garlic cloves, grated
- 3/4 cup heavy cream
- 1/3 cup salted butter
- 12 oz sour cream
- 2 Tbsp prepared horseradish
- 1 Tbsp dijon mustard
- 1/3 cup minced chives
- Diamond Crystal kosher salt
- freshly cracked pepper
Boil the Potatoes Until Fork Tender
Peel the potatoes if you want – I usually don’t bother. Cut them into roughly 2-inch chunks so they cook evenly.
Toss them in a large pot and cover with cold water by about an inch. Add a generous hit of salt to the water – it should taste like mild seawater.
Bring to a boil and cook for ~20-25 minutes until they’re very tender when you poke them with a fork. You want zero resistance.
Warm the Cream Mixture While Potatoes Finish
About 5 minutes before the potatoes are done, combine the butter and heavy cream in a small saucepan over medium heat.
Add the grated garlic and warm until you can smell it – usually ~2-3 minutes. Don’t let it brown.
Pull it off the heat and set aside.
Drain and Mash Everything Together
Drain the potatoes in a colander and let them sit for ~30 seconds to steam off excess moisture.
Return them to the same hot pot – this helps drive off more water.
Start mashing lightly, then pour in the warm cream mixture. The potatoes will be loose at first but will thicken as you work them.
Add the sour cream, horseradish, and dijon. Keep mashing until you hit your preferred texture – I like mine with a few small lumps but totally smooth works too.
Fold in the chives and season with salt and pepper. Start with 1 tsp salt and adjust from there – these need more salt than you think.
Serve immediately while they’re hot.
Horseradish Mashed Potatoes
Ingredients
Ingredients (~8 servings)
- ~4 lbs Yukon gold potatoes
- 3 garlic cloves grated
- 3/4 cup heavy cream
- 1/3 cup salted butter
- 12 oz sour cream
- 2 Tbsp prepared horseradish
- 1 Tbsp dijon mustard
- 1/3 cup minced chives
- Diamond Crystal kosher salt
- freshly cracked pepper
Instructions
- Cut potatoes into 2-inch chunks and place in a large pot covered with cold water by 1 inch.
- Add generous salt to the water.
- Bring to a boil and cook 20-25 minutes until very tender when pierced with a fork.
- About 5 minutes before potatoes finish, combine butter and heavy cream in a small saucepan over medium heat.
- Add grated garlic and warm 2-3 minutes until fragrant, do not brown.
- Remove from heat and set aside.
- Drain potatoes in a colander and let sit 30 seconds to steam off excess moisture.
- Return potatoes to the hot pot.
- Mash lightly, then pour in the warm cream mixture.
- Add sour cream, horseradish, and dijon mustard.
- Continue mashing until desired texture is reached.
- Fold in chives and season with salt and pepper, starting with 1 teaspoon salt and adjusting to taste.
- Serve immediately while hot.
