These horseradish mashed potatoes are filled with chives, sour cream, milk, and horseradish. They are perfect as a side to red meat, including steak or prime rib.
Why Make this Recipe
- Great with Red Meat: I LOVE eating these Horseradish Mashed Potatoes with red meat, especially steaks or prime rib.
- Something Unique: It’s fun to experiment with new ways of cooking old favorites. Change up your typical mashed potatoes recipe by adding a fun new ingredient.
- Great for Leftovers: This recipe is great for enjoying as leftovers or for prepping a day ahead of time.
What Do I Need to Make this Recipe?
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- Potatoes: I use Russet or Idaho potatoes
- Sour Cream: You can use light or normal sour cream, but the potatoes will have a better texture with normal sour cream
- Green Onions: They are also called scallions. These are optional, but delicious.
- Horseradish: You can buy horseradish fresh, but I normally buy it in the jar.
For full ingredient measurements, visit the recipe card at the bottom of the page.
Best Potatoes for Mashing
You’ll want to choose potatoes that are high in starch. I used russet potatoes, but Idaho and Yukon Gold are good options as well.
Try to steer clear of red skinned potatoes and similar varieties, as they will take longer to break down and will more likely result in gluey potatoes.
How to Make this Recipe
Step 1: Cook the Potatoes
Fill a large pot with water and bring it to a boil. Add the potatoes and boil until tender, about 10-12 minutes. You should be able to pierce them easily with a fork.
Drain the potatoes and then place them back into the pot.
Step 2: Mash the Potatoes
Add the melted butter and milk and mash with a potato masher until smooth and creamy, adding more milk if necessary.
Step 3: Season
Add the rest of the ingredients into the mashed potatoes, and use a spoon to mix until well combined, adding more horseradish if you like a stronger flavor.
Enjoy! Leave a comment on this recipe letting me know what you thought.
Tips on Mashing Potatoes
Whatever you do, avoid a food processor or a handheld mixer. When you boil potatoes, the starch in them becomes very delicate. This is amplified when you begin mashing or mixing your potatoes.
Over-mixing your potatoes will result in more starch being released, which in turn makes for potato paste instead of mashed potatoes. The texture turns out almost like a glue instead of the fluffy potatoes that you want.
Expert Tips
- You can also use an Instant Pot to cook your potatoes. See the instructions in the recipe card for guidance.
- This recipe was made using an 8 qt Instant Pot, but measurements will work the same in a 6 qt.
- You can use a potato ricer if you so choose, or just use a potato masher
- To store, put in an airtight container in the fridge for up to 5 days.
Recipe FAQs
Horseradish is a root that comes from the same family as broccoli and wasabi. Sometimes the leaves of horseradish are cooked, but, most commonly, horseradish is harvested for its roots.
When first pulled from the ground, horseradish appears harmless. However, when the root is cut or scraped, two components in the horseradish– sinigrin and myrosin– combine to make a nostril clearing scent.
The aroma that comes from the horseradish is cause for its polarizing tendency. The root is spicy, but without a lingering pain, a phenomenon that is addicting for many people! You can eat horseradish and feel the pungency of the flavor, and in a few moments forget it happened at all. This is probably why people chase the taste!
You have a couple of options… First, you can buy fresh horseradish and grate it yourself. If you’re looking for fresh horseradish it can be found in the produce aisle. However, it’s very uncommon for most grocery stores to carry fresh horseradish. Your more likely option would be to find it in the condiment aisle.
The jarred horseradish is normally found near the condiments. A common place to find it would be amongst the mustards, relishes, etc.
Your jarred horseradish can stay at room temperature until opened. Once opened, make sure to store it in the fridge.
Great question! Your horseradish mashed potatoes can be enjoyed any time that normal mashed potatoes can be. However, the best option is when you’re eating red meat with which you would normally serve horsey sauce!
The horseradish flavor blends beautifully with the meat, and adding that flavor into mashed potatoes gives that flavor more body.
If you enjoyed this recipe for horseradish mashed potatoes, leave a comment telling me what you thought! If you want more potato recipes from The Foreign Fork, you should check out:
- Creamy, Vegetable-Stuffed Mashed Potatoes
- Cumin Roasted Potatoes
- Sweet Potato Fritters with Lemon Tahini Sauce
- Poutine
- Belgian Style Fries with Andalouse Sauce
If you make this recipe at home, leave a review/comment on this post letting us know what you thought!
And don’t forget to share a photo of your finished product on Facebook and Instagram and tag @TheForeignFork and hashtag #TheForeignFork.
Horseradish Mashed Potatoes
Ingredients
- 4 potatoes, peeled and cut into cubes
- 2 tbsp butter, melted
- 1/4 cup milk
- 1/4 cup sour cream
- 1/3 tsp salt
- Fresh ground pepper to taste
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tbsp horseradish, or more to taste
- Green part of 3 green onions, chopped
Instructions
Instant Pot Cooking Instructions
- Wash and peel the 4 potatoes. Cut the potatoes into eights, making equal sized pieces. Add 2 cups of water into the Instant Pot and add your potatoes. Put the lid on the Instant Pot, then set to MANUAL or HIGH for 6 minutes. Once the cooking cycle is complete, perform a Quick Release. Drain any remaining water, then follow the assembly instructions.
Stovetop Cooking Instructions
- In a large pot, boil the potatoes until tender, about 10-12 minutes. You should be able to pierce them easily with a fork. Drain the potatoes and then place them back into the pot. Then follow the assembly instructions.
Assembly Instructions
- Add 2 tbsp melted butter and 1/4 cup milk and mash with a potato masher until smooth and creamy, adding more milk if necessary.
- Add the rest of the ingredients (1/4 cup sour cream, 1/3 tsp salt, ground pepper to taste, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1 tbsp horseradish, 3 chopped green onions) into the potatoes, and use a spoon to mix until well combined, adding more horseradish if you like a stronger flavor.
- Enjoy! Leave a comment on this recipe letting me know what you thought.
Notes
- Potatoes: I use Russet or Idaho potatoes
- Sour Cream: You can use light or normal sour cream, but the potatoes will have a better texture with normal sour cream
- Green Onions: They are also called scallions. These are optional, but delicious.
- Horseradish: You can buy horseradish fresh, but I normally buy it in the jar.
- You can also use an Instant Pot to cook your potatoes. See the instructions in the recipe card for guidance.
- This recipe was made using an 8 qt Instant Pot, but measurements will work the same in a 6 qt.
- You can use a potato ricer if you so choose, or just use a potato masher
- To store, put in an airtight container in the fridge for up to 5 days.
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