Horseradish Mashed Potatoes
Add a little HEAT to Thanksgiving dinner! While the flavor of horseradish might not be considered as “spicy,” it definitely packs a flavorful punch. Member’s Mark™ Chopped Chives add a bit of color and flavor – the perfect topping for this unexpected dish. No one will ever call mashed potatoes boring again!
How to Make the Fluffiest Mashed Potatoes
1. Choose the right potatoes. Russet potatoes are best for light, fluffy mashed potatoes because their high starch content creates an airy texture. Yukon Gold potatoes are another option but produce a creamier, denser result.
2. Cut potatoes into evenly sized pieces. Cut potatoes into roughly 1½-inch chunks so they cook evenly and finish at the same time.
3. Start with cold water. Place potatoes in a pot and cover with cold, salted water. Bring to a boil and simmer until fork-tender. Starting cold helps the potatoes cook evenly.
4. Drain thoroughly. Excess water can make mashed potatoes soggy. Drain well and return potatoes to the warm pot for 1–2 minutes to allow extra moisture to evaporate.
5. Warm your butter and milk. Cold dairy can cool the potatoes and make them harder to incorporate. Warm butter, milk, or heavy cream before adding.
6. Use a potato ricer. A potato ricer creates light, fluffy mashed potatoes without overworking the starch. A traditional hand masher works well, too.
7. Don’t overmix. Avoid using a blender or food processor. Overworking potatoes releases too much starch, resulting in a gummy, gluey texture.
Want a Little Gravy with Your Mashed Potatoes? Try this Quick Recipe!
Ingredients
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2 tablespoons butter
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2 tablespoons all-purpose flour
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2 cups beef broth (or chicken broth)
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½ teaspoon garlic powder
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½ teaspoon onion powder
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¼ teaspoon black pepper
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Salt to taste
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Optional: ½ teaspoon Worcestershire sauce
Instructions
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Melt butter in a small saucepan over medium heat.
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Whisk in flour and cook for 1–2 minutes until lightly golden.
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Slowly pour in broth while whisking to prevent lumps.
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Add garlic powder, onion powder, pepper and Worcestershire sauce.
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Simmer for 2–3 minutes, whisking until thickened.
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Taste and adjust seasonings. Serve warm over mashed potatoes.
Horseradish Mashed Potatoes
Ingredients
- 3 lbs Yukon gold potatoes
- 1 lb Russet potatoes
- 6 tbsp Salted butter
- 4 cloves Garlic finely minced
- ¾ cup Milk
- ½ cup Sour cream
- 2-4 tbsp Jarred horseradish (prepared horseradish)
- 1¼ tsp Kosher salt plus more for boiling
- Member's Mark™ Chopped Chives for topping
Instructions
- Wash, peel, and roughly chop the potatoes into even 1-inch chunks.
- Place the potatoes in a large pot and cover with 1 inch of cold water. Stir in 1 tbsp salt. Bring to a boil.
- Once boiling, cook until very tender, about 10 to 15 minutes. Drain and set aside.
- Melt the butter in the same pot you used to cook the potatoes. Add the minced garlic and sauté for 1 to 2 minutes, until fragrant. Remove from the heat, pour in the milk, and stir for 15 seconds. Add the potatoes back to the pot.
- Mash the potatoes with a masher. Add the sour cream, prepared horseradish (start with 2 tbsp), and 1¼ tsp salt. Continue mashing the potatoes until a creamy texture forms. Add more horseradish if desired.
- Transfer to a serving bowl and garnish with Member's Mark™ Chopped Chives.
