Horseradish Sour Cream Mashed Potatoes recipe

It’s funny how some of the simplest dishes can become absolute family favorites. For years, mashed potatoes in our house were, well, just mashed potatoes. Perfectly fine, comforting, and always a welcome side dish. But then came the day I decided to experiment, wanting to elevate our usual potato fare. Inspired by a craving for something with a bit of a kick and a luxurious creaminess, I stumbled upon the idea of incorporating horseradish and sour cream. The result? Let’s just say our mashed potato game was forever changed. From the first bite, the subtle heat of the horseradish perfectly balanced the tangy coolness of the sour cream, creating a flavor profile that was both comforting and exciting. The texture was unbelievably smooth and creamy, far beyond our standard butter and milk version. Dinner that night was met with enthusiastic murmurs and requests for seconds (and thirds!). My kids, initially skeptical of anything “spicy,” were completely won over. Now, these Horseradish-Sour Cream Mashed Potatoes are a staple in our home, requested for every holiday gathering, Sunday dinner, and even as a special treat on a regular weeknight. They’ve become the mashed potatoes, and I can’t wait to share the recipe with you so they can become a favorite in your home too.

Ingredients

To create these incredibly flavorful and creamy Horseradish-Sour Cream Mashed Potatoes, you’ll need a handful of simple yet high-quality ingredients. Each component plays a crucial role in building the final taste and texture, so choosing wisely will make all the difference. Let’s break down each ingredient and discuss why it’s important and any potential substitutions you might consider:

• Potatoes: The foundation of any great mashed potato dish, the type of potato you choose is paramount. For Horseradish-Sour Cream Mashed Potatoes, we highly recommend using Yukon Gold potatoes. These potatoes are known for their naturally buttery flavor and creamy texture when mashed. They have a medium starch content, which means they mash up beautifully without becoming gluey. Their slightly yellow flesh also adds a lovely visual appeal to the finished dish. Alternatively, Russet potatoes can also be used, but they are higher in starch. If using Russets, be careful not to overwork them when mashing, as this can lead to a stickier texture. Russets will yield a fluffier mashed potato, while Yukon Golds will be creamier. Avoid using waxy potatoes like red potatoes or fingerling potatoes, as they are not ideal for mashing and will result in a less smooth and more dense texture. For this recipe, you’ll need approximately 2 pounds of potatoes.
• Sour Cream: The star ingredient that brings the tangy creaminess to these mashed potatoes is, of course, sour cream. Full-fat sour cream is highly recommended for the richest flavor and smoothest texture. The higher fat content contributes to a luxurious mouthfeel and ensures the potatoes are incredibly moist. You can use reduced-fat sour cream if you are looking to lighten the dish slightly, but be aware that it may not be as creamy and the flavor might be a bit less pronounced. Avoid using fat-free sour cream, as it can be watery and lack the desired richness. We will be using ½ cup of sour cream in this recipe. For a tangier flavor, you can experiment with using crème fraîche, although it is less tangy than sour cream and will result in a slightly different flavor profile.
• Prepared Horseradish: The secret ingredient that elevates these mashed potatoes from ordinary to extraordinary is prepared horseradish. It provides a wonderful subtle heat and pungent flavor that perfectly complements the richness of the potatoes and sour cream. Using prepared horseradish in vinegar (as opposed to creamy horseradish sauce) is key for this recipe, as it provides a cleaner, sharper horseradish flavor. Start with 2 tablespoons of prepared horseradish and adjust to taste. If you are sensitive to spice, begin with 1 tablespoon and add more until you reach your desired level of heat. For those who love a bolder horseradish flavor, you can increase the amount to 3 or even 4 tablespoons. Freshly grated horseradish root can also be used, but it is significantly more potent and requires more preparation. If using fresh horseradish, start with a very small amount (about 1 teaspoon finely grated) and taste as you go. Remember, a little horseradish goes a long way!
• Butter: Butter adds richness, flavor, and helps create that melt-in-your-mouth texture we all crave in mashed potatoes. Unsalted butter is recommended so you can control the overall saltiness of the dish. Using salted butter can sometimes lead to overly salty mashed potatoes, especially when combined with salt added separately. We will use 4 tablespoons (½ stick) of unsalted butter. For an even richer flavor, consider using European-style butter, which has a higher fat content. For a vegan option, you can substitute with a good quality plant-based butter alternative.
• Milk (or Cream/Half-and-Half): Liquid is essential for achieving the desired creamy consistency in mashed potatoes. Whole milk works perfectly for this recipe, providing a good balance of creaminess and lightness. For even richer mashed potatoes, you can use half-and-half or even heavy cream. Heavy cream will result in the most decadent and luxurious mashed potatoes, but it will also be the highest in calories and fat. Start with ½ cup of milk and add more gradually as needed to reach your preferred consistency. If you prefer a dairy-free option, unsweetened almond milk, soy milk, or oat milk can be used as substitutes. However, be aware that these alternatives may slightly alter the flavor and texture of the final dish.
• Salt and Black Pepper: Essential seasonings that enhance all the other flavors in the dish. Kosher salt is recommended for its clean taste and ease of use. Start with ¾ teaspoon of salt and adjust to taste. Freshly ground black pepper adds a more robust and aromatic pepper flavor compared to pre-ground pepper. Use ¼ teaspoon of black pepper initially and add more to taste.
• Optional Garnishes (for Serving): While the mashed potatoes are delicious on their own, garnishes can add visual appeal and an extra layer of flavor. Consider these optional garnishes:
  • Fresh Chives: Finely chopped fresh chives add a delicate oniony flavor and a pop of fresh green color.
  • Fresh Parsley: Chopped fresh parsley provides a bright, herbaceous note and another touch of green.
  • Extra Butter: A pat of butter melting on top of the mashed potatoes is always a welcome sight and adds extra richness.
  • Sprinkle of Paprika: A light dusting of paprika (smoked paprika for a smoky note, or sweet paprika for a mild flavor) can add a subtle warmth and color.

Instructions

Making these Horseradish-Sour Cream Mashed Potatoes is surprisingly straightforward. Follow these step-by-step instructions to create perfectly creamy and flavorful mashed potatoes every time:

1. Prepare the Potatoes: Begin by thoroughly washing the potatoes under cold running water to remove any dirt or debris. You can choose to peel the potatoes or leave the skins on for a more rustic mashed potato with added texture and nutrients. If peeling, use a vegetable peeler to remove the skin. Once washed (and peeled, if desired), cut the potatoes into roughly even-sized chunks, about 1-2 inches. This ensures they cook evenly.
2. Boil the Potatoes: Place the potato chunks in a large pot and cover them with cold water. The water should be about an inch above the potatoes. Add a generous pinch of salt to the water – this seasons the potatoes from the inside out as they cook. Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer gently until the potatoes are fork-tender. This usually takes about 15-20 minutes, depending on the size of the potato chunks and the type of potato. To check for doneness, pierce a potato chunk with a fork – it should slide in easily with no resistance.
3. Drain and Dry the Potatoes: Once the potatoes are tender, carefully drain them in a colander. Return the drained potatoes to the empty pot. Place the pot back over low heat and let the potatoes steam for about 1-2 minutes, shaking the pot occasionally. This step is crucial for drying out any excess moisture in the potatoes, resulting in fluffier mashed potatoes that won’t be watery.
4. Mash the Potatoes: Remove the pot from the heat. Add the butter to the hot potatoes and let it melt. Once melted, use a potato masher or a ricer to mash the potatoes. If using a potato masher, mash until smooth and creamy, breaking up any lumps. If using a ricer, pass the potatoes through the ricer directly into the pot for an incredibly smooth and lump-free texture. Avoid using a food processor or blender to mash potatoes, as this can overwork them and result in a gluey, unpleasant texture due to the release of too much starch.
5. Incorporate Sour Cream, Horseradish, and Milk: Add the sour cream and prepared horseradish to the mashed potatoes. Pour in about half of the milk (¼ cup). Gently fold everything together using a spatula or wooden spoon until just combined. Gradually add more milk, a tablespoon at a time, until you reach your desired consistency. You want the mashed potatoes to be creamy and smooth but not too runny.
6. Season and Taste: Season the mashed potatoes with salt and black pepper. Start with the recommended amounts (¾ teaspoon salt and ¼ teaspoon pepper) and then taste and adjust seasoning as needed. You may want to add a little more salt, pepper, or even a touch more horseradish to taste. Remember, you can always add more seasoning, but you can’t take it away!
7. Serve Hot: Serve the Horseradish-Sour Cream Mashed Potatoes immediately while they are hot and creamy. Garnish with fresh chives, parsley, a pat of butter, or a sprinkle of paprika, if desired. These mashed potatoes are best enjoyed fresh but can be kept warm for a short period (see tips below).

Nutrition Facts

(Estimated per serving, based on recipe using Yukon Gold potatoes, full-fat sour cream, whole milk, and standard measurements. Nutritional values are approximate and can vary based on specific ingredients and serving sizes.)

• Servings: Approximately 6 servings
• Calories per serving: Approximately 250-300 calories

Approximate Nutritional Breakdown per Serving:

• Fat: 15-20g (primarily from butter and sour cream)
  • Saturated Fat: 9-12g
• Cholesterol: 50-60mg
• Sodium: 300-400mg (depending on salt added)
• Carbohydrates: 25-30g
  • Fiber: 2-3g
  • Sugar: 2-3g (naturally occurring in potatoes and milk)
• Protein: 4-5g

Please Note: These are estimates only. For precise nutritional information, use a nutritional calculator and input the exact brands and quantities of ingredients used. Keep in mind that adding more butter, cream, or sour cream will increase the calorie and fat content.

Preparation Time

• Prep Time: 15 minutes (washing, peeling, and chopping potatoes)
• Cook Time: 20 minutes (boiling potatoes)
• Total Time: 35 minutes

This recipe is relatively quick and easy to prepare, making it a great side dish for weeknight meals or holiday gatherings. Most of the time is spent boiling the potatoes, which is hands-off.

How to Serve Horseradish-Sour Cream Mashed Potatoes

These versatile mashed potatoes are a fantastic side dish that pairs well with a wide variety of main courses. Here are some serving suggestions:

• Classic Meat Pairings:
  • Roasted Chicken or Turkey: A Thanksgiving or Sunday dinner staple, these mashed potatoes are incredible with roasted poultry.
  • Beef Tenderloin or Steak: The creamy horseradish flavor complements rich beef beautifully.
  • Pork Chops or Roast Pork: A delicious and comforting pairing.
  • Meatloaf: Elevate your meatloaf dinner with these flavorful mashed potatoes.
  • Sausages: Serve alongside grilled or pan-fried sausages for a hearty meal.
• Holiday Feasts:
  • Thanksgiving or Christmas Dinner: These mashed potatoes are a sophisticated and flavorful alternative to traditional mashed potatoes for holiday gatherings.
  • Easter Brunch or Dinner: A lovely side dish for Easter ham or lamb.
• Vegetarian and Vegan Options:
  • Vegetarian Nut Loaf or Wellington: Provides a creamy and flavorful side to vegetarian main courses.
  • Lentil Loaf or Shepherd’s Pie (Vegetarian/Vegan): Complements plant-based protein dishes.
  • Roasted Vegetables: Serve alongside roasted root vegetables like carrots, parsnips, or Brussels sprouts for a balanced meal.
• Other Serving Ideas:
  • Shepherd’s Pie Topping: Use these mashed potatoes as a flavorful topping for shepherd’s pie instead of plain mashed potatoes.
  • Potato Bowls: Create a “potato bowl” by topping these mashed potatoes with chili, pulled pork, or other hearty toppings.
  • Comfort Food Meal: Serve as a comforting side dish with gravy and your favorite protein.

Additional Tips for Perfect Horseradish-Sour Cream Mashed Potatoes

1. Don’t Overcook the Potatoes: Overcooked potatoes can absorb too much water and become waterlogged, leading to mushy mashed potatoes. Cook them just until fork-tender.
2. Warm the Dairy: For the creamiest mashed potatoes, warm the milk (and sour cream if desired) slightly before adding them to the hot potatoes. This prevents the potatoes from cooling down too quickly and helps the dairy incorporate smoothly. You can gently warm the milk in a saucepan or microwave.
3. Adjust Horseradish to Taste: Start with the recommended amount of horseradish and then taste and add more if you prefer a stronger horseradish flavor. Remember, you can always add more, but you can’t take it away!
4. Make-Ahead Option (Partially): You can boil and mash the potatoes ahead of time. Keep them warm in a heatproof bowl set over a pot of simmering water (double boiler), covered, for up to 30 minutes. Just before serving, stir in the warmed milk, sour cream, and horseradish, and adjust seasoning. For longer make-ahead, mash potatoes and store in fridge. Reheat gently in a saucepan with a little extra milk to restore creaminess. Add sour cream and horseradish just before serving warm.
5. Flavor Variations: Get creative with flavor additions!
   • Roasted Garlic: Roast a head of garlic and mash the cloves into the potatoes for a deeper, sweeter garlic flavor.
   • Fresh Herbs: Incorporate other fresh herbs like dill, thyme, or rosemary for different flavor profiles.
   • Cheese: Add grated Parmesan cheese, Gruyere, or cheddar cheese for cheesy horseradish mashed potatoes.
   • Brown Butter: Use brown butter instead of regular melted butter for a nutty, caramelized flavor.

Frequently Asked Questions (FAQ)

Q1: Can I use a different type of potato?

A: While Yukon Gold potatoes are highly recommended for their creamy texture and buttery flavor, you can also use Russet potatoes. However, Russets are starchier, so be careful not to over-mash them to avoid a gluey texture. Avoid waxy potatoes like red potatoes or fingerling potatoes, as they are not ideal for mashing.

Q2: Can I make these mashed potatoes ahead of time?

A: Yes, you can partially make them ahead. Boil and mash the potatoes, and keep them warm as described in the “Additional Tips” section. For longer make-ahead storage, mash and refrigerate. Reheat gently on the stovetop with a little extra milk and add sour cream and horseradish just before serving. They are best enjoyed fresh, but can be prepared a few hours in advance.

Q3: I don’t like horseradish. Can I omit it?

A: You can omit the horseradish if you are not a fan, but it is a key flavor component of this recipe. If you are hesitant, start with a very small amount and taste as you go. The horseradish adds a subtle warmth and complexity that complements the sour cream and potatoes beautifully. If completely omitted, you will have sour cream mashed potatoes, which are still delicious, but will lack the signature flavor of this recipe.

Q4: Can I use Greek yogurt instead of sour cream?

A: Yes, you can substitute full-fat Greek yogurt for sour cream. It will provide a similar tanginess and creaminess but may be slightly thicker than sour cream. The flavor will be a bit less rich compared to using full-fat sour cream. Reduced-fat or fat-free Greek yogurt can also be used, but the texture may be less creamy.

Q5: How do I store leftover mashed potatoes?

A: Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave them in short intervals, stirring in between, or reheat them gently in a saucepan over low heat with a splash of milk or cream to restore moisture and creaminess.

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