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These creamy Horseradish Mashed Potatoes are one of our most popular recipes to serve alongside a holiday meal or with any of our steak recipes. As good as any restaurant mashed potatoes, with bright flavor from the horseradish and lots of butter, you’re going to become as obsessed with these as we are!
Did we mention butter? Whenever we plan a catering or party menu, we like to include a potato recipe, usually anything from Smashed Potatoes, Smoked Mashed Sweet Potatoes, to our crispy Grilled Potato Wedges. This Horseradish Mashed Potato recipe has all the flavor that we love and is a fantastic side dish to almost any of our protein recipes. Plus, this recipe is ready in less than 30 minutes, making it great for weeknight dinners.
Table of Contents
Ingredients for Horseradish Mashed Potatoes
- Russet Potatoes – We recommend russet potatoes versus red or yellow for the best texture. If you want to substitute yellow or red potatoes adjust the time in the boiling water and don’t remove the skin.
- Whole Milk – We prefer the texture of whole milk. You can use heavy cream if you want more of a creamy flavor (just consider using half cream and half whole milk for more balance). If you use lower fat milk, you may need to add more to get the creamy texture.
- Garlic Cloves—The more cloves, the better IMO. You can add roasted garlic, but we prefer to shave raw garlic using a microplane for ease.
- Unsalted Butter – We recommend unsalted butter so you can add salt to your taste preferences after the potatoes are whipped.
- Horseradish – Use freshly grated or horseradish in a jar. We do not recommend creamy horseradish as it doesn’t impart as much flavor.
Preparation
Garlic – For an easy garlic mashed potatoes recipe, we take a Microplane and take a peeled whole garlic clove and shave it using the Microplane. The texture is perfect avoids garlic chunks as you eat it. If you don’t have a good microplane, you can finely dice it.
Potatoes – Peel the russet potatoes and then dice them into similar-sized chunks for even cooking.
If you have a potato ricer, you can press the potatoes through the ricer before combining them with the remaining ingredients.
How to Make Horseradish Mashed Potatoes
You will want a good hand-mixer for this step.
- In a large sauce pot, place the chunks of potatoes. Fill the pot with water until the water is one inch over the top of the potatoes. Turn the heat on high and bring to a boil, then reduce the heat to a simmer and continue to simmer until the potatoes are soft and fork tender (roughly 15 minutes).
- Once the boiled potatoes are fork tender, drain the potatoes in a colander. Place the drained potatoes back into the pot you just used, and add the remaining ingredients.
- Using a hand mixer, combine the mixture. You will need to rotate the pot every minute so the potatoes are evenly combined. After 5 minutes, the potatoes should be creamy with a whipped texture and everything combined.
- Add salt and stir together. Taste and add more salt as desired. Place in your desired serving bowl. Garnish or add a pad of butter while it’s warm to let melt.
Garnish options include diced chives, green onions, and roasted garlic cloves. This also makes an incredible topping for our Grilled Shepherd’s Pie.
Expert Tip
You do not have to add warm milk to the potatoes. As long as you add the potatoes just after they drained, they will remain warm enough to mash properly if using a hand mixer.
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Frequently Asked Questions (FAQ)
Restaurant mashed potatoes taste so much better because chefs usually add a large amount of butter, cream, and cheese to get a richer texture. It’s not uncommon in the preparation process to use a ricer to break down the texture before mashing, but most home cooks don’t own a ricer. So, if you want to replicate the flavor, the secret is lots of butter, milk, and even some cream cheese if you’re feeling like even more silky creamy texture.
If you have leftover horseradish mashed potatoes, you can reheat them in the microwave in 1 minute increments. If you want to reheat on the stovetop, place them in a sauce pan and add a small amount of milk. Stir consistently until it warms up.
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Horseradish Mashed Potatoes
Equipment
- 1 Hand mixer
Ingredients
- 2 pounds russet potatoes
- 1 cup whole milk, (Plus ½ cup as needed needed for texture)
- 4 cloves garlic
- 4 tablespoons unsalted butter
- 1 tablespoon horseradish
- 1 teaspoon kosher salt
Instructions
- Boil Potatoes: In a large sauce pot, place the chunks of potatoes. Fill the pot with water until the water is one inch over the top of the potatoes. Turn the heat on high and bring to a boil, then reduce the heat to a simmer and continue simmering until the potatoes are soft and fork tender (about 15 minutes).
- Drain & Combine: Drain the potatoes in a colander. Place the drained potatoes back into the pot you just used, and add the remaining ingredients.
- Mix: Using a hand mixer, mix the potato mixture. Rotate the pot every minute so the potatoes are evenly combined. After 5 minutes the potatoes should be creamy with a whipped texture and everything combined.
- Finish & Serve: Add salt and stir together. Taste and add more salt as desired. Place in your desired serving bowl. Garnish or add a pad of butter while it’s warm to let melt.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is such an easy recipe to make, and to modify. Add roasted garlic, or fresh rosemary, or even sour cream to add some bite. Pair this with your favorite holiday roast recipe.