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Horseradish mashed potatoes

This recipe creates a rich and flavorful horseradish mashed potato side dish. Starchy potatoes are boiled until tender, then mashed with warm double cream, unsalted butter, and a kick of fresh or creamed horseradish, resulting in a creamy, pungent accompaniment perfect for roasts or grilled meats.
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Servings: 8 people
Course: lunch/dinner
Cuisine: American
Calories: 1938.3
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 900 g potatoes such as Desirée King Edward or Maris Piper, cut in chunks
  • 150 ml whipping or double cream
  • 100 g unsalted butter
  • 2 tbsp fresh horseradish grated, or creamed horseradish

Equipment

  • 1 Large Pot For boiling potatoes
  • 1 Potato Ricer or Masher Essential for achieving a smooth, lump-free texture
  • 1 Small Saucepan For gently warming the cream and butter
  • 1 Fine Grater If using fresh horseradish
  • 1 Wooden Spoon or Spatula For mixing

Method
 

  1. Peel and cut the potatoes into even chunks to ensure uniform cooking.
  2. Place the potato chunks in a large pot, cover with cold salted water, and bring to a boil. Cook until fork-tender, approximately 15-20 minutes.
  3. While potatoes are cooking, gently heat the whipping or double cream and unsalted butter in a small saucepan over low heat until the butter is melted and the mixture is warm, not boiling.
  4. Once the potatoes are tender, thoroughly drain them and return them to the empty hot pot to allow any residual moisture to evaporate for a minute or two.
  5. Using a potato ricer or masher, mash the potatoes until smooth, taking care not to overwork them.
  6. Gradually pour the warm cream and butter mixture into the mashed potatoes, mixing gently until just combined and creamy.
  7. Stir in the grated fresh horseradish or creamed horseradish, starting with 1 tablespoon and adding more to taste, depending on desired pungency.
  8. Taste and adjust seasoning with salt and freshly ground white pepper as needed.
  9. Serve immediately as a rich and flavorful side dish.

Notes

Achieve the best texture by using a potato ricer, which prevents overworking the potatoes and making them gummy. If using fresh horseradish, grate it finely for even distribution of flavor; creamed horseradish offers a milder, more consistent heat. Ensure the cream and butter are warmed gently before adding to the potatoes; this helps them incorporate smoothly and keeps the mash hot. Season generously with salt and white pepper to taste; white pepper maintains the aesthetic while adding a subtle spice. For an extra luxurious finish, fold in a tablespoon of crème fraîche or sour cream at the very end.