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Horseradish Mashed Potatoes

Mashed potatoes have been doing the heavy lifting at dinner for decades. They perfectly round out any meal, are almost universally beloved, and they also never seem to get old. But, if you ever do want to dress them up this horseradish mashed potato recipe makes for a hearty dish that’s creamy -and pleasantly spiced with a bit of horseradish.

To start this recipe off you’ll need to cube and boil 3 pounds of Yukon gold potatoes. There’s no real need to remove the skins, but you can if you like. Then mash them with some butter and a little of the potato water if needed.

Horseradish Mashed Potatoes

The real flavor, however, comes from the addition of a tasty mixture of sour cream and prepared horseradish. This is the potent stuff that comes in a little jar, often found in the grocery among the pickles and salad fixins.

You only need a small amount of horseradish to bring these potatoes to life.

Horseradish Mashed Potatoes

The last step after adding some salt and pepper is to give these spuds a little sprinkling of freshly chopped chives and to dot them with some butter. These elevated mashed potatoes add a bit of zing to any dinner and make the meal all the more special. And, despite the unusual star ingredient here they’ve have turned out to be a popular dish in my circle!

Serves 6

20m prep time

12m cook time

408 calories

Rated 4 out of 5
Rated by 1 reviewers

Allergens: Milk

  • 3 lbs Yukon Gold potatoes, cubed
  • 1 teaspoon salt
  • 1 stick unsalted butter, cubed, divided
  • 1/2 teaspoon onion powder
  • 1 1/4 cup sour cream
  • 1/4 cup prepared horseradish
  • 1/4 cup chopped fresh chives
  • salt and pepper to taste
  1. Add potatoes to medium saucepan along with 1 teaspoon salt. Add just enough water to cover potatoes. Bring to a boil and then simmer for 10-12 minutes or until potatoes are fork tender.
  2. Drain potatoes from water, but reserve some of the cooking water for later. Return potatoes to pan along with 6 tablespoons butter and onion powder. Mash until smooth, adding a small amount of potato water if too thick.
  3. In a small bowl whip together sour cream and horseradish. Fold this mixture into potatoes. Stir in salt and pepper to taste.
  4. Spoon potatoes into serving bowl. Top with remaining butter and chives and serve immediately.

Recipe adapted from Country Living.

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