Chive and Horseradish Mashed Red Potatoes
Published December 23, 2022. This post may contain affiliate links. Please read my disclosure policy.
This creamy Horseradish Mashed Potatoes recipe is bursting with delicious flavors and finished with fresh chives for the ultimate side dish. You will be blown away at how tasty these potatoes are.
If you want something to pair these horsie mashed potatoes with, you must try serving it with my Standing Ribeye Roast or Beef Tenderloin.
Horseradish Mashed Potatoes
Horseradish mashed potatoes are a basic mashed potatoes recipe with fresh or prepared horseradish folded into the recipe. The hint of horseradish adds spice to the potatoes, making it an amazing side dish accompaniment to any beef recipe. You can also alter the intensity of the horseradish flavor by adding less or more than the recommended amount in this recipe.
This recipe can be slightly altered by substituting different potatoes or fats, although the flavor will not change all that much. I suggest using what you have on hand and what’s on sale. In addition, my recipe keeps the peelings on and is hand mashed as opposed to a traditional peeled, mashed potato run through a food mill or electric mixer. You can make this recipe to your desired likeness and flavor.
Ingredients and Substitutions
- Potatoes – You will need small to medium-sized red potatoes.
- Fat – I like the combination of buttermilk, unsalted butter, and sour cream. However, you can also use heavy whipping cream and extra-virgin olive oil.
- Horseradish – You can use prepared or peeled and finely grated fresh horseradish. Creamy horseradish sauce will not work for this recipe as there is not enough horseradish flavor to impact the flavor of the potatoes.
- Herbs – Thinly sliced fresh chives are what you will need.
How to Make Horseradish Mashed Potatoes
Quarter the red potatoes and add them to a steamer basket.
Add the basket of potatoes to a large pot of boiling salted water and boil for 8 to 10 minutes. The water should be well seasoned and salty like the ocean.
In the meantime, heat the buttermilk, butter, sour cream, and horseradish in a small pot over low heat. Keep warm.
Remove the potatoes and drain the water from the pot. You’ll know the potatoes are done when you pierce them with a fork, remove them from the water, and they slide off the fork with ease.
Transfer the potatoes back to the pot and add the warm buttermilk mixture.
Mash using a hand masher until the desired consistency is reached. I like a few little chunks in there.
Season with salt, pepper, and chives, and fold together until combined.
Transfer to a bowl and add some melted unsalted butter and garnish with additional chopped chives.
Make-Ahead and Storage
Make-Ahead: You can make these up to 1 hour ahead of time. Just keep covered and warm over very low heat.
How to Store: They can be stored in the refrigerator covered in plastic for up to 4 days. They can also be frozen and covered for up to 2 months. However, they will lose quite a bit of moisture and flavor if frozen.
How To Reheat: To reheat the horseradish mashed potatoes, add your desired portion to a small saucepot with a little butter or milk and heat over low heat until hot. In addition, you can add them to the microwave and heat them until hot.
Chef Notes + Tips
- If you notice the mashed potatoes have sucked up all the cream and oil and are thick, feel free to add more oil and sour cream to help thin out a little bit
- You can use a stand mixer, hand mixer, or manual hand masher when mashing the potatoes.
- You can also use Yukon gold or russet potatoes as a substitute in this recipe.
- If you do not have a steamer basket, carefully add the potatoes to a pot of boiling salted water.
More Potato Recipes
Video
Chive and Horseradish Mashed Potatoes Recipe
Ingredients
- 3 pounds red potatoes
- 1 cup buttermilk
- 1 stick unsalted butter + melted for garnish
- 1/3 cup sour cream
- 3 tablespoons prepared horseradish
- 2 tablespoons sliced chives + more for garnish
- sea salt and pepper to taste
Instructions
- Quarter the red potatoes and add them to a steamer basket.
- Add the basket of potatoes to a large pot of boiling salted water and boil for 8 to 10 minutes. The water should be well seasoned and salty like the ocean.
- In the meantime, heat the buttermilk, butter, sour cream, and horseradish in a small pot over low heat. Keep warm.
- Remove the potatoes and drain the water from the pot. You’ll know the potatoes are done when you pierce them with a fork, remove them from the water, and they slide off the fork with ease.
- Transfer the potatoes back to the drained pot and add in the warm buttermilk mixture.
- Mash using a hand masher until the desired consistency is reached. I like a few little chunks in there.
- Season with salt, pepper, and chives, and fold together until combined.
- Transfer to a bowl and add some melted unsalted butter and garnish with additional chopped chives.
Made this for this evenings dinner. It was especially good. I did not use creamed horseradish, but raw. Will be sure to make this again. Thanks
Thankyou ChefBilly love horse radish yum oh wit potatoes & the Grattan potatoes both types yum …the flattened potatoes 🥔 😁😋🤩😍
Thank you ChefBilly fabulous live this also 😁😋😍🙏
I re-read the horse radish info. I have never seen fresh horse radish you ccan buy and then grate yourself. Does it look like fresh ginger?? Thank you.
no
Best mashed potatoes with a bite ….
so good!!
They were delicious. My husband loves horseradish!
Excellent!
Well, Hello! This potato recipe is magnificent! We loved it, and will be making it over and over again. Thanks for posting.