Creamy Horseradish Garlic Mashed Potatoes Recipe
Rich and velvety mashed potatoes with the bold bite of prepared horseradish and sweet roasted garlic. The combination creates a sophisticated side dish perfect for holiday dinners, steakhouse meals, or any time you want to transform ordinary mashed potatoes into something memorable. The horseradish adds a pleasant heat that complements the creamy base, while roasted garlic brings depth and sweetness. Using russet or Yukon Gold potatoes ensures the perfect fluffy texture that absorbs all the flavors beautifully.
Ingredients
- 5 pounds Russet or Yukon gold potatoes, peeled and cut into chunks
- ½ cup butter, melted + 2 tablespoons cut into pieces
- ¾ cup half and half
- cloves from about 2 bulbs of roasted garlic
- 2 tablespoons prepared horseradish
- 1 teaspoon Kosher salt
- 1 ½ teaspoons ground black pepper
Instructions
- 1
Place potatoes into large saucepan and add enough water to cover, plus about 1 inch
- 2
Cook over medium-low heat until fork tender
- 3
In a medium saucepan, melt butter, add half and half and roasted garlic
- 4
Heat until simmering
- 5
Drain potatoes and pour back into saucepan used to cook them
- 6
Mash potatoes over low heat until smooth
- 7
Add the melted butter and half and half mixture to potatoes
- 8
Continue to mash the potatoes until creamy
- 9
Stir in prepared horseradish
- 10
Mix well with a wooden spoon until light, fluffy and smooth
- 11
Stir in salt and pepper
- 12
Pour potatoes into a serving bowl
- 13
Serve warm
Tips
Roast garlic ahead by wrapping whole bulbs in foil with olive oil and baking at 400F for 45 minutes until soft and golden.
Mash potatoes while hot over low heat to prevent gluey texture - the residual heat helps achieve perfect creaminess.
Adjust horseradish to taste, starting with less and adding more as the heat level can vary between brands.
Good to Know
Refrigerate covered for up to 3 days. Reheat gently with additional liquid if needed.
Can be made 1 day ahead and kept warm in slow cooker on low, or reheated in oven covered.
Serve immediately while hot in warmed serving bowl. Garnish with fresh chives or additional butter if desired.
Common Mistakes
Use starchy potatoes like Russet to avoid gluey texture from waxy varieties.
Mash while hot to prevent lumps from forming as potatoes cool.
Add liquid gradually to control consistency and prevent overly thin potatoes.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these ahead of time?
Yes, prepare completely and refrigerate up to 1 day. Reheat in oven at 350F covered with foil, stirring occasionally and adding liquid if needed.
What if I don't have roasted garlic?
Use 4-6 cloves of fresh garlic sauteed in butter until golden, or 1 teaspoon garlic powder mixed into the butter mixture.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat gently on stovetop or microwave, adding milk or cream to restore creaminess.