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    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 in a bowl with chives

    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

    ingredients for horseradish mashed potatoes
    • 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.

    slicing red potatoes

    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.

    boiling red potatoes

    In the meantime, heat the buttermilk, butter, sour cream, and horseradish in a small pot over low heat. Keep warm.

    heating horseradish with fat

    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.

    boiled red potatoes

    Transfer the potatoes back to the pot and add the warm buttermilk mixture.

    adding fat to a pot of cooked potatoes

    Mash using a hand masher until the desired consistency is reached. I like a few little chunks in there.

    mashing potatoes

    Season with salt, pepper, and chives, and fold together until combined.

    adding chives to mashed potatoes

    Transfer to a bowl and add some melted unsalted butter and garnish with additional chopped chives.

    pouring melted butter on horseradish mashed potatoes

    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 Billy Parisi

    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

    Let's Cook - Chef Billy Parisi

    Video

    Chive and Horseradish Mashed Potatoes Recipe

    This creamy Horseradish Mashed Potatoes recipe is bursting with delicious flavors and finished with fresh chives for the ultimate side dish.
    Servings: 6
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 35 minutes

    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.

    Notes

    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.
    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.

    Nutrition

    Calories: 214kcalCarbohydrates: 39gProtein: 6gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 12mgSodium: 118mgPotassium: 1123mgFiber: 4gSugar: 6gVitamin A: 209IUVitamin C: 22mgCalcium: 87mgIron: 2mg
    Course: Appetizer, dinner, lunch, side, Side Dish
    Cuisine: American