Mashed Potatoes with Horseradish Cream
Elevate your side dish game with these creamy and flavorful Mashed Potatoes with Horseradish Cream! Perfectly cooked Russet potatoes are mashed to silky smoothness with a generous blend of butter, warm cream, and milk for ultimate richness. But the star of the recipe is the zesty horseradish-sour cream mixture, which adds a bold and tangy twist to this comforting classic. Balanced with just the right amount of salt and pepper, and optionally garnished with fresh chives for a pop of color and freshness, this recipe is a sophisticated upgrade to your usual mashed potatoes. Ready in just 40 minutes, this dish pairs wonderfully with roasted meats, holiday feasts, or any meal that calls for an unforgettable side.
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Recipe Information
Ingredients
- 2 lb Russet potatoes
- 4 tbsp Unsalted butter
- 0.5 cup Heavy cream
- 2 tbsp Prepared horseradish
- 0.25 cup Sour cream
- 0.25 cup Milk
- 1 tsp Salt
- 0.5 tsp Freshly ground black pepper
- 2 tbsp Chives (optional, for garnish)
Instructions
Peel the russet potatoes and chop them into even-sized chunks, approximately 2-inch pieces.
Place the potatoes in a large pot and cover them with cold water. Add 1 teaspoon of salt to the water.
Bring the water to a boil over medium-high heat. Reduce to a simmer and cook the potatoes for 15-20 minutes, or until they are fork-tender.
While the potatoes cook, warm the heavy cream and milk in a small saucepan over low heat. Do not let it boil. Set aside.
In a small bowl, mix the prepared horseradish and sour cream until smooth. Set aside.
Drain the cooked potatoes completely and return them to the hot pot. Allow them to sit for 1-2 minutes to evaporate any remaining moisture.
Add the butter to the potatoes and mash them using a potato masher or ricer until smooth and free of large lumps.
Slowly stir in the warm cream and milk mixture, a little at a time, until the potatoes reach your desired consistency.
Fold in the horseradish cream mixture until fully incorporated. Season with salt and freshly ground black pepper to taste.
Transfer the mashed potatoes to a serving dish and sprinkle with chopped chives, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.1 g | 150% | |
| Saturated Fat | 63.1 g | 316% | |
| Polyunsaturated Fat | 9.4 g | ||
| Cholesterol | 294 mg | 98% | |
| Sodium | 2830 mg | 123% | |
| Total Carbohydrate | 210.2 g | 76% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 20.2 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 314 mg | 24% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 5224 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
