Ultra creamy, decadent Horseradish Mashed Potatoes are an easy, delicious side dish. Serve them alongside your favorite beef dishes for a great meal.
Now I don’t know about you but mashed potatoes are my favorite side dish. They are the epitome of comfort food and I’ll eat them any way I can get them. Of course there is the classic Creamy Mashed Potatoes that I adore with Brown Gravy. But you don’t always have to serve mashed potatoes with gravy. You can spice up plain mashed potatoes in so many ways!
You can mix different flavors into them and they are fantastic. Take these Horseradish Mashed Potatoes for instance. They are ultra creamy, decadent and have just a subtle kick from horseradish. They are the ultimate mashed potato to pair with prime rib!
Let’s talk about what you’ll need to make them!
Ingredients you’ll need to make Horseradish Mashed Potatoes:
- POTATOES: I love using Russets to make mashed potatoes. They have a high starch content which means that when you make mashed potatoes with them they get pillowy and soft. Make sure they are peeled for the best results.
- BUTTER
- SOUR CREAM: Adds a bit of tang to the potatoes as well creaminess.
- HEAVY CREAM: This helps make these potatoes incredibly creamy and decadent.
- HORSERADISH: Use prepared horseradish that you find in the condiment aisle in the grocery store. I love the Beaver Brand Horseradish.
- CHIVES: Adds a bit of oniony flavor and a pop of color.
- SALT AND PEPPER
Step by Step Photos and Instructions:
Mashed potatoes are super easy to make. Follow along with these step by step photos and instructions to see just how easy they are.
Boil potatoes until fork tender. 
Add in sour cream, horseradish, heavy cream and chives and whip with handheld mixer. 
Season to taste with salt and pepper. Add chives for garnish.
- Step #1: Place potatoes in a large pot and cover them with enough water to cover them about an inch. Bring to a boil and cook until they are fork tender. Drain.
- Step #2: After you drain the potatoes return them to the pan. Add in the butter, sour cream, heavy cream, horseradish and chives. Use a handheld mixer to whip the potatoes. Be careful not to over-whip them or they can become gummy. Alternatively, you could use a potato masher to mash the potatoes until they are your desired consistency. Season to taste with salt and pepper.
Storage and Leftovers:
Store any leftover horseradish mashed potatoes in the refrigerator and eat within a few days.
Recipe FAQ:
There are two different kinds of potatoes: waxy potatoes and starchy potatoes. Waxy potatoes like red potatoes are more likely to be thicker and on the “gummy” side. Starchy potatoes like Russets are going to be lighter and fluffier so I recommend those.
This could be caused by a couple of things: not salting the water and cutting the potatoes too small. Salting the water will add flavor as the potatoes are boiling. Cutting the potatoes too small could make them absorb more water while they are cooking.
Looking for more recipes using horseradish? Here are a few favorites!
Horseradish Cream Sauce is my absolute favorite sauce to serve with any kind of steak or beef dish.
Prime Rib Tacos with Avocado Horseradish Sauce is THE best thing to do with leftover prime rib!
A roast beef sandwich wouldn’t be complete without horseradish! Try my Best Roast Beef Sandwich for a great lunch!
Note: This recipe was originally published in 2009. It was updated in 2022 with new photos, step by step photos and nutrition information.
Servings
Ingredients
- 5 medium russet potatoes (peeled and cut into chunks)
- 2 tablespoons unsalted butter
- 1/4 cup sour cream
- 1/2 cup heavy cream
- 2 tablespoons prepared horseradish
- 1 tablespoon chopped fresh chives
- fresh cracked pepper and kosher salt
Instructions
Place diced potatoes in a pot and add enough water to cover the potatoes. Liberally season the with salt (about 1 teaspoon) Bring to a boil. Cook until potatoes are fork tender, about 10 minutes. Drain potatoes.
- Return potatoes to pan, add in butter, sour cream, heavy cream and horseradish. Whip with hand held mixer until smooth, about 3-4 minutes. Stir in fresh chives. Season to taste with salt and pepper.
- Serve.
Prepared horseradish?
How do you prepare the horseradish?
With a pep talk?
– “Ok horseradish, you’re going into this mashed potato. Keep your head high and do you job. Watch out for those devious chives. I’ll be right behind you and got your back!”
[…] It was…not good. At first I thought it just wouldn’t look pretty, but it did not taste nice. At all. I tried a bit of it and promptly spat it back out again. It was just bland and had a weird texture, the spelt crust was tasteless (and a weird recipe that I ended up making twice) and it being served cold didn’t help either. Now, I’m entirely willing to admit that I may have done something wrong here – the recipe was given in weights and my mom doesn’t have a kitchen scale (except that she does – we just didn’t know it at the time), so there was lots of converting between weight and volume going on which never really works well. My mom made a roast from a recipe she found in the local newspaper which she and my dad thoroughly enjoyed, particularly the sauce. The biggest hit of the night was the Horseradish Mashed Potatoes. […]
I absolutely love using sour cream in my mashed potatoes – but I have yet to try the horseradish, sounds delicious! As a vegan, I use (Tofutti) sour cream in place of heavy cream in tons of recipes, most of the time you’d never know!
Oh yum. I have a couple potatoes that are just dying to be mashed.
As for holiday recipes… how about your take on stuffing/dressing/whatever you call it. My mother-in-law makes a delicious wild rice and sausage stuffing (which is not baked in the turkey, of course).
Bon appétit!