Mashed red potatoes with horseradish is a delicious and easy side dish. Mashing the potatoes with butter and half and half makes them creamy and rich. The heat in the horseradish adds just enough kick without overpowering the dish.
These horseradish smashed potatoes will add a delicious and unique flavor to your table. They taste great with bold-flavored meats like venison and prime rib, but you can also serve them with chicken, especially dark meat like our roasted chicken thighs.
Here is Why This Recipe Works:
- Using baby red potatoes reduces prep time and cook time.
- You don’t need to peel the thin skin on baby red potatoes.
- It is easy to adjust the intensity of the horseradish.
This recipe works with other potatoes as well. You can add the same amount of horseradish to our mashed creamer potatoes but if you want to make a large batch of mashed potatoes, you may need to double the horseradish.
Here is a list of the ingredients you will need for these mashed red potatoes. Scroll down to the printable recipe card for all the details.
- Baby red potatoes.
- Salt and pepper.
- Half and half. If you want a more decadent, creamier mash, you can use cream.
- Butter. You can use salted or unsalted butter. The small amount of salt in salted butter will not make these potatoes too salty.
- Horseradish. Different brands of horseradish will vary in spice level. If you are using mild, creamed horseradish, you may want to add more than what we listed in the recipe.
How to Make It:
Here is a brief overview so you can get an idea of what to expect with the recipe. Scroll down to the printable recipe card for all the details.
- Boil the potatoes.
- Heat the butter and the half & half.
- Drain the potatoes and mash with a potato masher.
- Stir in the butter and half & half.
- Stir in some of the horseradish and taste. Add more if desired.
Tips for Success:
- Add plenty of salt to the water when you boil the red potatoes. It is hard to properly season the potatoes with salt once they finish cooking.
- Since horseradish has a strong flavor, add it slowly and taste as you go. You can always add more, but you can’t remove it.
- Warming the butter and half & half will help the liquid blend into the potatoes and keep the mashed potatoes hot.
- Red potatoes are not high in starch, and they do not make a fluffy mashed potato. If you want a smooth, fluffy mashed potato, use Russet potatoes as we did in our make-ahead mashed potatoes and Instant Pot mashed potatoes.
This twist on a regular potato mash is easy to prepare and is suitable for heavy meats like our braised pork shanks and beef like our cowboy steak or smoked prime rib. If you are looking for something new to replace your regular potato side dish I hope you will try these horseradish mashed red potatoes.
Frequently Asked Questions:
Yes. Since they are considered waxy potatoes, they will not get light and fluffy. They are perfect for a rustic mash. Leave the skin on and let them stay a little chunky.
If you mix the potatoes too much, they will get gummy. Use caution if you use an electric mixer because that can make it easy to overmix the potatoes.
You do not need to peel red potatoes. The skin is thin and tender and adds a nice texture to the potatoes.
Yes. You can freeze mashed potatoes for 4 to 6 months.
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Here are some other recipes you might like:
This old fashioned meatloaf recipe only has six ingredients and it makes a quick weeknight dinner.
Roasted baby red potatoes cook quickly in the oven and you don’t have to peel the skin. Make them any night of the week for a quick side dish.
Fondant Potatoes are creamy on the inside and crisp on the outside. They take a bit longer to make but they are so delicious.
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- 3 pounds baby red potatoes, washed and cut into chunks of uniform size
- 1 tablespoon kosher salt
- 1/2 cups half-and-half
- 6 tablespoons butter
- 1-2 tablespoons prepared horseradish (not the creamed type)
- 1 teaspoon kosher salt (or to taste)
- 1/4 teaspoon freshly ground white pepper
- In a large saucepan, set over medium-high heat, add the potatoes and salt. Cover with cold water and bring the water to a boil. Reduce the heat to medium-low and cook until the potatoes are tender.
- While the potatoes cook, add the butter and half-and-half to a small saucepan and heat on medium-low until warm. Remove from the heat and reserve.
- Drain the potatoes and mash slightly with a potato masher, add the butter-cream mixture while mashing. Add the horseradish, and combine.
- Taste the mashed potatoes and add the salt and white pepper as well as any additional horseradish, depending on your preference.
- Transfer the potatoes to a warmed serving bowl and serve.
You can leave the skin on the red potatoes since the skin is very thin.
We used a potato masher and left the mashed potatoes on the lumpy side. Since red potatoes tend to be waxy, they do not make ideal potatoes if you want a fluffy texture. They are perfect for rustic mashed potatoes however you can make them get a smoother consistency if you use a hand mixer. Just don't overmix them or they can get gummy.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 248Total Fat: 10gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 1171mgCarbohydrates: 35gFiber: 3gSugar: 3gProtein: 5g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.