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Horseradish Mashed Potatoes

A serving bowl of creamy and tangy horseradish mashed potatoes with a kick. Perfect side for steak night or Thanksgiving.
  • Serves:  8
  • Prep Time:  15 min
  • Cook Time:  20 min

Ingredients

  • 3 pounds russet potatoes, peeled and cut into 2-inch cubes
  • 4 teaspoons sea salt, plus more to taste
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup heavy whipping cream
  • ⅔ cup whole milk
  • ¾ teaspoon garlic powder
  • 1 cup sour cream
  • 6 tablespoons prepared horseradish
  • ¼ cup minced fresh chives

Method

  1. Fill a large pot with 4 quarts of water and season with 3 teaspoons of the salt. Add the potatoes and bring to a boil over high heat. Cook until just fork tender, about 15 minutes. Drain.
  2. To the same pot, heat the butter, cream, milk, garlic powder, and remaining 1 teaspoon of salt over medium-low heat. Cook, stirring, until the butter is melted, about 2 minutes. Using a potato ricer, rice the potatoes over the hot butter mixture. Alternatively, return the potatoes to the pot and mash directly in the liquid, taking care not to overwork them.
  3. Stir in the sour cream, horseradish and chives. Adjust the seasoning to taste. Serve warm.