Horseradish Mashed Potatoes

By
Jennifer Perillo
Jennifer Perillo
Jennifer Perillo
Jennifer Perillo is an experienced recipe developer, cookbook author, and blogger behind In Jennie's Kitchen.
Learn about The Spruce Eats' Editorial Process
Updated on 11/15/22
Horseradish Mashed Potatoes

The Spruce / Jennifer Perillo 
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 6 servings
Nutrition Facts (per serving)
323 Calories
13g Fat
44g Carbs
8g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 323
% Daily Value*
Total Fat 13g 17%
Saturated Fat 8g 41%
Cholesterol 36mg 12%
Sodium 551mg 24%
Total Carbohydrate 44g 16%
Dietary Fiber 5g 16%
Total Sugars 5g
Protein 8g
Vitamin C 17mg 85%
Calcium 107mg 8%
Iron 2mg 12%
Potassium 1136mg 24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Mashed potatoes get a delicious makeover in this recipe. The addition of Greek yogurt and fresh horseradish is a tasty twist on a traditional side dish. Yogurt adds a slight tang, horseradish lends an earthy heat, while butter adds richness for a harmonious balance of flavors, elevating humble mashed potatoes into a sensational companion to roasts.

There are a few tricks to making perfect mashed potatoes. Starchy potatoes make for a light and fluffy mash, making russets and Yukon Golds, as called for in the recipe, a great choice. Waxy potatoes like red potatoes can make the mash stiff.

Cooking time is key. Too little and they won’t mash smoothly. Overcooking the potatoes makes them water-logged and will result in a wet, runny mash instead of light and fluffy. Be sure to cook them only until tender enough to be easily pierced with a fork. 

When mashing, the back of a fork or a hand-held potato masher works best to avoid over-mashing them. Food processors tend to overwork the starch in the potatoes, which can make the mash gluey and gummy. A food mill is also a good option for fluffy potatoes.

Fresh horseradish root, which looks similar to a large parsnip, is worth seeking out if you can find it, but jarred horseradish will work as well. To grate fresh horseradish root, use a microplane grater or the fine holes on a box grater.

Ingredients

  • 2 1/2 pounds russet potatoes, or Yukon gold, peeled and cut into 1-inch cubes

  • 1 teaspoon salt, plus more for seasoning

  • 6 tablespoons butter

  • 2 tablespoons horseradish, finely grated

  • 1 cup whole milk, or 2 percent

  • 1/2 cup plain full-fat Greek yogurt, or 2 percent

  • Chopped parsley, optional, for garnish

Steps to Make It

  1. Gather the ingredients.

    Gather the ingredients
    The Spruce / Jennifer Perillo  

  2. Add the potatoes to a 4-quart pot. Fill the pot with enough water to cover 1-inch above the potatoes then add 1 teaspoon salt.

    Cover the potatoes with water
    The Spruce / Jennifer Perillo

  3. Bring to a boil over high heat. Cook, reducing the heat to medium-high if the water begins to boil over, until potatoes are very tender when pierced with a fork, 10 to 15 minutes. Drain the potatoes in a strainer and return them to the pot over medium heat.

    Boil and drain the potatoes
    The Spruce / Jennifer Perillo

  4. Add the butter, horseradish, milk, and yogurt. Using a handheld potato masher, mash the potatoes mixture until smooth and lump-free.

    Add the butter, milk, yogurt, and horseradish
    The Spruce / Jennifer Perillo

  5. Season to taste with salt. Serve hot garnished with fresh parsley (if using).

    Mash the potatoes and garnish
    The Spruce / Jennifer Perillo

Tips

  • Tuck a cloth towel between the lid and pot to keep mashed potatoes warm before serving. The towel will absorb any condensation from the heat, keeping your potatoes hot without getting soggy.
  • If you realize you’re out of milk before draining the potatoes, save an equal amount of the potato water before draining them and use the cooking liquid in its place.