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Horseradish and Sour Cream Mashed Potatoes

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: 

Horseradish Mashed Potatoes Ingredients.
  • 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. 
  • 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. 

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. 

  • 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. 
Horseradish mashed potatoes in a white bowl.

Storage and Leftovers: 

Store any leftover horseradish mashed potatoes in the refrigerator and eat within a few days. 

Recipe FAQ:

What are the best potatoes for mashing?

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.

Why do my mashed potatoes have no flavor?

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.

Horseradish mashed potatoes in a white bowl.

Horseradish Mashed Potatoes

Deliciously creamy mashed potatoes whipped with sour cream and horseradish. A great way to jazz up bland mashed potatoes. The perfect side dish to serve with beef!
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Side Dishes
Cuisine American
Servings 4 Servings
Calories 394 kcal



  • 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


  • 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.


Using a handheld mixer will yield super creamy mashed potatoes but be careful not to overmix them or they can get gummy. Whip them just until they start to get creamy. 
Nutrition information for estimation purposes only. 


Calories: 394kcalCarbohydrates: 50gProtein: 7gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 57mgSodium: 58mgPotassium: 1177mgFiber: 4gSugar: 4gVitamin A: 705IUVitamin C: 17mgCalcium: 75mgIron: 2mg
Tried this recipe?Mention @lifesambrosia or tag #lifesambrosia!
Keywords: comfort food, creamy mashed potatoes, heavy cream, horseradish, mashed potatoes, potatoes, russet potatoes, sour cream

Leave a Comment

Recipe Rating

  • Reply
    Bacon and Beer
    January 10, 2013 at 1:21 am

    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!”

  • Reply
    Giovanina (Home Grown Tomatoes)
    October 16, 2009 at 8:38 am

    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!

  • Reply
    October 15, 2009 at 12:21 pm

    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!

  • Des

    Hey! I'm Des!

    Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.

    Read more »

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