New This Month

Horseradish Mashed Potatoes

Serve these zingy potatoes with our Horseradish Crusted Salmon.

  • Servings: 6

Photography: Eric Huang

Source: Martha Stewart Living, April 2000


  • 2 pounds Yukon gold or russet potatoes
  • 1 tablespoon salt, plus more to taste
  • 1 cup milk, or cream
  • 4 tablespoons unsalted butter
  • 1/4 teaspoon freshly ground black pepper
  • Freshly grated horseradish, to taste


  1. Peel and cut potatoes into 1 1/2-inch-thick slices. Place in a saucepan. Cover with cold water; add 1 tablespoon salt. Simmer until a knife easily pierces potatoes, about 20 minutes. Meanwhile, fill another saucepan with water; bring to a simmer.

  2. Place milk in a saucepan over medium-high heat. Place a heatproof bowl over the pan of simmering water.

  3. Drain potatoes, and press through a potato ricer or food mill into the bowl, or mash in the bowl with a potato masher until smooth. Using a whisk, add butter, and blend until incorporated. Drizzle in hot milk, whisking constantly. Add pepper, and salt to taste. Add horseradish to taste, and mix until smooth. Serve immediately.

Cook's Notes

Omit horseradish if serving with Horseradish Crusted Salmon.

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