Horseradish Mashed Potatoes
This is my go-to when regular mashed potatoes feel boring – the horseradish gives them a kick without being overwhelming. They’re rich, creamy, and way more interesting than what most people bring to dinner.
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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.
Notes
Potatoes need more salt than expected, so taste and adjust seasoning carefully.
Tried this recipe?Leave a comment below & let me know!