Horseradish Recipe

Prepare and cook potatoes

Place the peeled and cubed potatoes in a large pot and cover with cold water by about 1 inch. Add 1/2 teaspoon of the salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, about 12–15 minutes. Test by piercing with a fork; it should slide in easily.

Warm dairy

While the potatoes cook, gently heat the milk and butter together in a small saucepan over low heat just until the butter melts and the mixture is warm. Do not boil. This helps make a smooth, creamy mash.

Drain and steam-dry

When the potatoes are tender, drain them in a colander and return them to the hot pot. Place the pot over the turned-off burner for 1–2 minutes to evaporate excess moisture, shaking the pot occasionally to prevent sticking.

Mash and combine

Using a potato ricer or masher, mash the potatoes until mostly smooth. Pour in the warm milk and butter a little at a time while stirring to reach desired creaminess. Stir in the sour cream, prepared horseradish, and the optional fresh grated horseradish if using. Mix until evenly combined.

Season and adjust

Season with the remaining 1 teaspoon salt and the freshly ground black pepper. Taste and adjust seasoning and horseradish level to preference (add up to 1 more tablespoon prepared horseradish or a little more grated fresh horseradish for additional heat).

Finish and serve

Transfer the mash to a serving bowl, dot with an additional small piece of butter if desired, and sprinkle with chopped chives. Serve warm as a side dish.