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Horseradish Mashed Potatoes

Posted by Denise on November 24, 2013

horseradish mashed potatoes in blue server
Fluffy with a little zing from horseradish, these mashed potatoes are perfect for your holiday table or for an everyday supper when you want something better than ordinary potatoes.

I just had to post our Horseradish Mashed Potatoes recipe in time for your holiday preparations. They are full of flavor and compliment so many traditional holiday feast entrées that you may want to include them in your special feast menu. We are!

A couple of months ago, I flew to Baltimore, Maryland to attend a conference for work. While I was there, I enjoyed a great meal at one of the city’s steakhouses. Along with a nicely cooked ribeye steak, I requested their horseradish mashed potatoes. Wow! The potatoes were even better than the steak! When I’ve had the same dish at other restaurants, I’ve been unimpressed because they are either bitter or bland. These were so much better than normal mashed potatoes, still fluffy and creamy, but they had a bite from horseradish in the background. The flavor was perfect, not overpowering, but I definitely knew it was there. I had to figure out how to make these wonderful potatoes at home.

I asked a ton of questions and the poor waiter had to go back to talk to the chef three times before we had the ingredients and instructions all pieced together. Don’t worry, I tipped the waiter really well and he thanked me for asking how to do it, because he learned how to make these fabulous potatoes as well. The chef was really helpful, too. I think it helped that I was eating there during an off-peak time, so they weren’t slammed with patrons. So thank you to both of them for helping me get this right!

One of the things I questioned was how to incorporate the horseradish into the potatoes without being able to see the flecks. I couldn’t see any of it in the potatoes I had at the restaurant. The chef insisted they were added directly into the potatoes, so I tried it and it works! I couldn’t find them in the final dish, but could sure taste the flavor. Adding the horseradish to the cream helps to spread the flavor throughout all of the potatoes.

 

  Printer friendly recipe without photos 

Horseradish Mashed Potatoes

horseradish mashed potatoes ingredients 

Horseradish Mashed Potatoes ingredients. 

 

 

Makes 6-8 servings

Ingredients

  

2 ½ - 3

pounds (about 6-8 large ones) of russet potatoes, peeled

½

cup (1 stick) unsalted butter

½ to ¾

cup heavy cream

½

cup sour cream

½

tablespoon salt

½

teaspoon ground white pepper

2-3

tablespoons prepared horseradish

 

Instructions

1.  Cut the peeled potatoes into 1 ½ to 2” chunks. Rinse in clean water and place the potato cubes in a large pot. Add enough water to the pot to cover the potatoes by at least 1”. Turn the stove burner to high heat and bring the water to a boil. Once it reaches a boil, reduce the heat to medium and simmer the potatoes for about 20 to 25 minutes, or until they are tender when pierced with a fork. Do not overcook them. Carefully pour water and potatoes into a colander to drain. Don’t let them sit in the water or they’ll get soggy.

 

peeling potatoes boiling potatoes

draining potatoes

  

2.  While the potatoes are cooking, add the cream and the butter to a medium saucepan and place the pan over medium heat. Warm until the butter melts, stirring it into the cream until it’s well combined. Do not let it boil. Add the horseradish to the cream-butter mixture and stir in. Take the pan off of the heat and set it aside.

 

 adding horseradish

 

3.  Mash the potatoes until they break up, using a mixer, hand potato masher or ricer. Once they start to break up well, losing most of the lumps, add the sour cream and mix it into the potatoes well. Season with the salt and pepper. The potatoes should be thick and sort of sticky. Don’t worry, they’ll become perfect in the next step.

 

 ricing potatoes adding sour cream

 

4.  Slowly add the hot cream-butter-horseradish mixture, stirring as you add it. Mix everything well and beat it several minutes longer until it’s fluffy and fabulous. Add additional cream if needed to get the right consistency. Serve hot.

horseradish mashed potatoes in blue crock bowl
 

pizza

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