Horseradish Mashed Potato Recipe

Prepare potatoes

Peel (optional) and cut potatoes into roughly 1½- to 2-inch uniform chunks so they cook evenly. Place the cut potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt to the water.

Cook potatoes

Bring the pot to a rolling boil over high heat, then reduce to a simmer. Cook until potatoes are very tender and easily pierced with a fork, about 15–20 minutes depending on size.

Heat dairy

While potatoes cook, combine milk, heavy cream and the 4 tablespoons unsalted butter in a small saucepan and warm over low heat until butter melts and mixture is hot but not boiling. Keep warm.

Drain and dry potatoes

Drain potatoes thoroughly in a colander. Return potatoes to the hot pot and place over low heat for 1–2 minutes, shaking the pot occasionally to evaporate excess moisture — this step yields fluffier mashed potatoes.

Mash potatoes

Using a potato ricer or food mill for the smoothest texture, press potatoes into a large warm bowl or back into the pot. If you prefer a chunkier mash, use a sturdy potato masher. Immediately add warmed milk-cream-butter mixture a little at a time, stirring gently to incorporate until you reach desired creaminess.

Add horseradish and seasonings

Stir in 3 tablespoons prepared cream-style horseradish and 2 tablespoons sour cream until evenly distributed. Taste and add freshly ground black pepper and additional table salt as needed to balance flavors. If you want more heat, stir in the optional 1 teaspoon freshly grated horseradish (see Optional topping).

Finish and garnish

Transfer mashed potatoes to a serving bowl. Sprinkle chopped fresh chives over the top. Serve immediately while warm.

If using browned butter: in a small skillet over medium heat, melt 2 tablespoons butter and cook, swirling occasionally, until it foams and the milk solids turn golden brown and smell nutty, about 3–4 minutes. Watch carefully to avoid burning. Drizzle the browned butter over the mashed potatoes just before serving for a rich, nutty finish.