Creamy Mashed Potatoes with Horseradish

Simmering horseradish in cream tempers its pungency; that's the first step in making this distinctive version of mashed potatoes, which nicely complements a sumptuous main course.

  • Servings: 8
  • Yield: Makes 6 1/2 cups

Source: Martha Stewart Living, December 2004


  • 1 1/2 cups heavy cream
  • 1/2 cup finely grated peeled fresh or prepared (drained) horseradish
  • 3 pounds Yukon gold potatoes, peeled and cut into 2-inch chunks
  • Coarse salt
  • 3 tablespoons unsalted butter


  1. Heat the cream and horseradish in a small saucepan over medium heat until just simmering. Remove from heat.

  2. Cover potatoes with cold water in a saucepan. Bring to a boil; add salt. Cook until tender, about 8 minutes; drain.

  3. Force potatoes through a ricer or food mill into a bowl. Stir in butter and the cream mixture. Season with salt.


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