Quick Look at these Simple Horseradish Mashed Potatoes
- Ready In: less than 30 minutes!
- Serves: 12
- Main Ingredients: Yukon gold potatoes, almond milk, butter, kosher salt, and prepared horseradish.
- Dietary Info: Whole30, Paleo, Dairy-Free, Gluten-Free, Vegetarian
- Best For: serving a crowd at holiday meals or with your favorite steaks or roasted beef tenderloin dinner!
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Why You Need Horseradish in Mashed Potatoes
- Incredible flavor from that tangy prepared horseradish that can be dialed up or down.
- Smooth & creamy texture from those fluffy Yukon Gold potatoes!
- Customize to your taste preferences and dietary restrictions.
- Feed a crowd at your next holiday dinner (like our ultimate standing rib roast) with this easy side dish!
Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Potatoes – highly recommend using Yukon Gold potatoes for the best creamy, buttery texture. Russet potatoes work too, but they have a thicker skin which can give you a more rustic texture or the skins can be peeled to keep them smooth & fluffy.
- Horseradish – prepared horseradish in a jar is what we used to add just the right flavor. Feel free to use fresh horseradish or another brand, but start with a small amount and increase as needed because flavor will vary.
- Almond Milk – option to use any plant-based milk or if dairy isn’t a concern you can use regular milk, half & half, or heavy cream.
How To Make Horseradish Mashed Potatoes
Step 1 – Cook the chunks of potato in boiling water until they are VERY soft.
Step 2 – Drain potatoes and add to a bowl with the other ingredients.
Horseradish Tips!
– During testing we used Silver Spring Prepared Horseradish, feel free to use another brand or fresh horseradish if desired. You can always add more, so start with a small amount.
– Start with 2 tablespoons for that familiar tang of horseradish without being overpowering. Taste and then if you want a more pronounced flavor, add another 1/2 – 1 tablespoon until it reaches your desired flavor.
Step 3 – Mash everything together to your desired consistency. Taste and make any flavor adjustments.
Erin’s Testing Tips: What We Learned
– Don’t Overwork When Mixing – during testing we used a hand potato masher to mix everything together, but if you prefer a smoother, creamy texture then you should use an electric hand mixer or stand mixer. Mix until it is smooth and everything is combined, do NOT over mix because it will start to become a gummy texture.
– Meal Prep – easily prep these ahead of time, store in the fridge (up to 3-4 days) and warm when ready to serve. This is especially handy when adding them to your holiday table. They can even be transferred to a slow cooker and turned to warm for easy serving.
Best Ways To Serve Horseradish Mashed Potatoes
That fresh, tangy horseradish flavor is best served with your favorite beef main dishes, like:
- Our Ultimate Standing Prime Rib in the oven, Grilled Prime Rib, or Smoked Prime Rib
- Perfectly Grilled Steaks
- The Best Beef Tenderloin, Grilled Beef Tenderloin, or Smoked Beef Tenderloin
Prime rib and beef tenderloin are absolutely delicious options for a higher level holiday dinner that are both surprisingly easy to make.
Horseradish Mashed Potatoes FAQs
Yes! They are made with ghee, salt, horseradish, unsweetened almond milk and Yukon Gold potatoes! If you are are completely dairy-free, you can sub any vegan butter for the ghee.
Absolutely! Simply follow the recipe card, let them cool to room temperature, and then store in a freezer-safe container in the freezer for up to 3 months. Thaw overnight in the fridge, reheat, and you may need to whip in a splash of almond milk to bring them back to life.
Yes! Just follow the cooking instructions for our slow cooker mashed potatoes or Instant Pot mashed potatoes, but use the ingredients listed in the recipe card below.
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Ingredients
- 3 pounds Yukon gold potatoes, cut into chunks
- 2-4 tablespoons unsweetened almond milk, adjust amount as desired (sub any type of milk)
- 3 tablespoons butter, sub ghee or vegan butter
- 2 tablespoons prepared horseradish, more if desired
- 1½ teaspoons kosher salt
- sour cream, optional
Instructions
- Boil Potatoes: Bring a large pot of water to boil on medium-high heat. Carefully add the potato chunks to the boiling water. Allow them to simmer until they are very soft (this will depend on how large the chunks are, but it should take around 15-20 minutes). Drain potatoes and place them in a medium bowl.
- Combine: Add 2-4 tablespoons unsweetened almond milk (start with 2 tablespoons and more as desired to reach the perfect creaminess), 3 tablespoons butter, 2 tablespoons prepared horseradish and 1½ teaspoons kosher salt. Use hand mixer to whip potatoes until smooth.
- Adjust: Taste and add the additional teaspoon of prepared horseradish, if desired. Also add additional salt, if desired.
- Serve: Enjoy immediately!
Notes
- Almond Milk: feel free to use regular milk or any other plant-based milk.
- Texture: start with adding 2 tablespoons almond milk, mix, and then add an additional tablespoon at a time if needed for a more creamy texture.
- Flavor: this recipe can be adjusted for to your personal preferences. Option to add more prepared horseradish, salt, etc.
- Dairy-Free: use ghee or a plant-based butter.
- Storage: leftover mashed potatoes can be stored in an airtight container in the fridge for 3-4 days.
Nutrition
Original post published on 11/20/19. Retested and updated with new photos on 10/7/26.
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