Horseradish Mashed Potatoes

These horseradish mashed potatoes are creamy with a kick! They’re the ultimate zesty side dish for steak, prime rib, or holiday meals.

A few years ago for Friendsgiving, a friend of mine brought mashed potatoes and made everyone guess the secret ingredient. Each bite was irresistibly savory, creamy, rich, and zingy: but none of us could guess the magic. Turns out it was horseradish!

I promptly created this horseradish mashed potatoes recipe, which wow everyone (really!). Prepared horseradish adds a tang and zingy kick to each bite of creamy potatoes, making them absolutely irresistible. This is the perfect side dish for chicken, fish, or a holiday table.

Ingredients for the Perfect Mash

Here are a few of the star ingredients you’ll need for this horseradish potatoes recipe:

Potatoes: I like to use a mix of Yukon Gold and Russet potatoes. Yukon Golds have a creamy texture, and Russet potatoes are fluffy.
Prepared Horseradish: This is the star of the show! Make sure to buy “prepared horseradish” in the jar, not “horseradish sauce” (which is creamy) or the raw root.
Salted Butter: I like salted butter for potatoes to ensure they are seasoned thoroughly from the inside out.
Sour Cream: This is a splurge ingredient for me, but it’s essential for the perfect potatoes in my opinion. You can substitute Greek yogurt if you like!
Milk: This helps achieve perfect consistency.
Garlic: Freshly minced garlic adds savory depth.

Ingredient Spotlight: Prepared Horseradish

Be careful when shopping: you want prepared horseradish, which is a condiment made with grated horseradish, vinegar and salt. It is usually found in the refrigerated dairy or condiment section. Avoid the raw root found in the produce aisle for this specific recipe, as the jarred variety offers a consistent acidity and heat level that mixes easier into the mash.

How to Make Horseradish Mashed Potatoes

These horseradish mashed potatoes are great for Thanksgiving or Christmas, or to pair with chicken, seafood, or vegetarian dinners. The recipe is a spin on our classic best mashed potatoes, which are savory, creamy, and so irresistible. Here are a few tips for the process:

1. Boil the potatoes correctly

Wash and chop your potatoes into even 1-inch chunks. I usually peel the Russets but leave some skin on the Yukon Golds for texture, but you can peel them all if you prefer. Place them in a large pot, cover with cold water, and bring to a boil. Cook for about 10 to 15 minutes until they are fork-tender.

Pro Tip: Starting the potatoes in cold water allows them to cook evenly; otherwise, the outside turns to mush before the inside is tender.

2. Steam dry

Once drained, put the potatoes back in the hot pot (off the heat) for a minute or two. This allows excess moisture to steam off to make the perfect fluffy texture.

3. Add the dairy

While the potatoes are steaming, sauté the minced garlic in the butter right in the same pot. Then, add the milk to warm it up. Don’t add cold milk to hot potatoes; warming it keeps everything at the right temperature and texture.

4. Mash and season

Pour the garlic-butter-milk mixture over the potatoes. Mash them using a standard potato masher. Finally, fold in the sour cream and the prepared horseradish. Tip: Use 2 tablespoons of horseradish for a mild flavor, or 4 tablespoons for a bigger kick.

Serving Suggestions

These horseradish mashed potatoes are great with many Here are a few of my favorite ways to serve them:

With Seafood: The zing of horseradish is a classic pairing for fish. Serve this alongside Pan Seared Salmon or Baked Cod with Lemon.
Vegetarian Comfort Food: These are great with Vegetarian Meatloaf or topped with a rich Vegan Mushroom Gravy.
Holiday Spreads: If you are building a holiday menu, these pair well with Roasted Carrots and Onions or a classic Green Bean Casserole.
With Mushrooms: The earthy flavor of Sauteed Mushrooms complements the sharp horseradish.

Storage and Reheating

These mashed potatoes are best served fresh, but leftovers can be stored refrigerated for up to 4 days. To reheat, place the potatoes in a saucepan over low heat. You may need to add a splash of milk or a pat of butter to bring the creamy texture back to life as they warm up.

I don’t recommend freezing mashed potatoes because the texture can become grainy.

Dietary Notes

As written, this horseradish mashed potatoes recipe is vegetarian and gluten-free.

For vegan and plant-based, use vegan butter, dairy-free milk (I like oat milk), and omit the sour cream, adding more milk until smooth and creamy. Or go to my vegan mashed potatoes recipe and add horseradish.