Horseradish Mashed Potatoes are going to rock the socks off your dinner table. Talk about the best ever side dish recipe all year round. Let's get our mash on!!
Mashed potatoes are awesome at the best of times. Mashed Peas also have awesomeness, but Horseradish Mashed Potatoes are awesome all the time!
Mashed potatoes are an easy side dish which doesn't take long to prepare.
Mashed potatoes with skin
The fun of a recipe like this is that there are literally so many different ways we can make it and versions to try.
Skin on mashed potatoes ARE EASY. There is no time spent peeling and we can literally mash our potatoes in the pan and add our ingredients to them in there.
What are the best potatoes for mashing
I find that the best potatoes for mashing are the ones that are more starchy than others. A popular and well known brand is called Russet potato and another high starch potato is the Yukon potato. Choose these or another high starch potato for your mash.
The ingredients for this recipe are basic. Think household staples.
The photo shows you all of what we need with the ingredients labeled. For the milk I have used almond milk, but you can use cow's milk or another milk of your choice.
As you can see we have:
- potatoes (russet are a popular choice for mashing)
- garlic powder
- dried onion
- water (for boiling our potatoes on the stove)
- salt and pepper (to taste)
I usually use himalayan pink salt, but you can use regular salt if you prefer.
How do you make Horseradish Mashed Potatoes
Making horseradish mashed potatoes is easy and here is how to do it.
We need to cook our potatoes so that we can mash them. To achieve that, we start with a big saucepan filled with water and seasoned with a little salt.
Let's look at the cooking method in the steps below: :
- bring a saucepan ¾ filled with water to the boil and season with salt (shown in photos 1-2)
- boil the potatoes for 30 mins on a medium heat until you can insert a skewer all the way through
- drain your potatoes (shown in photo 3)
- use a potato masher and start to mash potatoes, repeat until there are no lumps (shown in photos 4, 5 and 6)
- add butter, dried onion and garlic power to mashed potatoes (shown in photos 7-9)
- add horseradish cream to taste (shown in photo 10)
- use the masher or a wooden spoon and continue to mix in the horseradish (shown in photo 11)
- add milk to desired consistency and mix to combine (shown in photo 12)
Of the steps that are listed above there are 4 essential steps which make your mashed potatoes taste AMAZING!
Let's have a look at those steps below.
Making mashed potatoes with skin and horseradish
When we boil our potatoes, we need to make sure we have done this well and they are cooked thoroughly so that we can mash them easily.
I find the best way to achieve this is to use either a wooden or a metal skewer and insert it through one potatoes after the 30 mins of cook time. If it glides in easily, then I turn the water off and let the potatoes sit for 5 - 10 mins. If it hits any harder parts of potato, then I cook for another 5 mins and test again.
The size of your potatoes will make a difference as the bigger they are, the longer they will take to cook.
Next after boiling, we drain the potatoes and return them to the pan. I find this helps save washing up!!
The horseradish has a very strong flavour and is quite unique in taste. If you haven't used it before, add a little bit at a time, stirring to mix it in so that you can test and get used to the taste.
Use your potato masher or a wooden spoon to consistently stir the mashed potatoes till all of the ingredients we have add have been mixed in.
This makes for seriously delicious horseradish mashed potatoes, I am telling you!
Frequently asked questions
- horseradish cream is a condiment you can find in the sauces area of the shops
- it has a strong smell and you might think it is similar to garlic when you 1st open the jar
- whilst it is a smooth paste, it does have a texture to it from the horseradish vegetable
- russet potatoes are a potato that work or any starchy white potato variety with skin on
- we need 1 kg of potatoes for this recipe
- you can use the milk of your preference
- dried onion saves time and tears
- the garlic powder is perfect as it has a completely different texture to our horseradish paste
- boiling the potatoes will take 30 mins - 40 mins
- I use a big 6 litre saucepan
- add a little salt to your water to season it as you cook the potatoes
- This is an EASY recipe
It will be handy to keep these tips in mind when you are making this recipe:
- the saucepan will come to the boil a lot faster if you start with just the water and add the potatoes later
- once the potatoes are in, you don't need to do anything to cook them, other than wait
- leave the potatoes in the hot water once you turn the stove off for 5 -10 mins
- choose potatoes that are small - small/medium size as it will save on cooking time
- leave the skin on and don't wash the potatoes
The options to eat mashed potatoes with are literally endless!! Here are some of my top choices:
- Honey Garlic Chicken Wings (oven baked chicken wings recipe)
- Slow Cooker Lemon Garlic Chicken (crockpot recipe)
- Honey Soy Chicken Wings (family favourite recipe)
- Chili Lime Chicken Wings (oven baked recipe)
- Honey Mustard Chicken Wings (this is a (slow cooker recipe))
- Pimped Chicken Drumsticks (honey soy flavour)
There is hardly any recipe that doesn't go well with mashed potatoes! Thicken chicken, pork, lamb, beef, there re no poor choices! The addition of horseradish will really wow the hungry mouths at your table.
To serve your horseradish mashed potatoes, pop some cracked pepper and freshly chopped chives on top for pops of colour. You can also add a few small knobs of butter on top for ultra delicious mash!
PIN and save the recipe for later
Horseradish Mashed Potatoes
- Large saucepan
- Potato masher
Horseradish Mashed Potatoes
- 1 kg white potatoes Note 1
- ½ tbsp garlic powder
- 1 tbsp dried onion
- 2 tbs horseradish cream Note 4
- 50 grams butter
- 1 tbsp milk Note 2
- salt to season
- pepper to season
- 2 tbsp chives to garnish
Horseradish Mashed Potatoes
- Fill a large saucepan ¾ with water and season with salt. Bring to the boil
- Add your potatoes to the saucepan and boil for 30 mins
- Once 30 mins is up test the potatoes with a skewer to ensure they are well cooked. If they are, turn the stove off and let them cool down in the hot water. If not fully cooked, try about 5-10 mins
- Drain potatoes. Add dried onion, garlic powder, butter, milk, salt and pepper, stir to combine.
- Add horseradish, starting with 1 teaspoon and building to 1 tablespoon. Taste, add up to 1 more tablespoon, tasting as you go.
- Spoon into serving bowl, season with cracked pepper and garnish with chopped chives. Add a few little knobs of butter if desired.
- Note 1 I use a brand called 'Aussie Baby White Potatoes' from Aldi. But you can use any potato you like including red potatoes. Try and use a starchy type variety. Sweet potatoes and brushed potatoes require different techniques than those of this recipe.
- Note 2 my saucepan that I boil potatoes in is 6 litres.
- Note 3 I add approx a teaspoon of milk and gradually building to to a tablespoon. It is easy to mix in well and get a good consistency to taste. Add more if you prefer more moist to chunky mash.
- Note 4 horseradish cream is a condiment found in the same section of the shops as mustard and spreads. It has a tang to it! It is not 'hot' but very unique in taste and texture.
If you try this, I am sure you will find that it is the best mashed potatoes recipe!! Mashed potatoes with skin will make one of those many dishes on your table easy to achieve. Save your time, your energy and put that peeler away!
If you are planning ahead for entertaining and don't know where to start to feed a crowd, put this recipe on your to do list. A little bit of mash goes a surprisingly long way!
If you've got your apron on and are giving this a go, you might have a question or 3, always feel free to shout out to me. I have my apron on too and we can get this mash on the plate together!