Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Easy Horseradish Whipped Potatoes 3.6 (22) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 4, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 50 mins Servings: 8 Here, horseradish gets mixed into mashed potatoes for a piquant holiday side dish. Ingredients 4 ½ pounds russet potatoes (about 7), peeled and cut into 1-inch pieces Coarse salt and ground pepper 1 cup heavy cream 1 cup whole milk ½ cup (1 stick) unsalted butter 1/4 to 1/3 cup prepared horseradish ½ cup sour cream Directions In a large pot, bring potatoes to a boil in salted water over high, then reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, about 15 minutes. Drain and return potatoes to pot. With a potato masher, mash until potatoes are fluffy and free of large lumps. (For a smoother texture, pass potatoes through a ricer or food mill into pot.) Meanwhile, in a small saucepan, heat cream, milk, and butter over medium-low until butter melts. Slowly pour cream mixture into potatoes, stirring until combined. Whisk in horseradish to taste and sour cream, and season with salt and pepper. Cook's Notes Serve this with Herb-Crusted Standing Rib Roast. Rate it Print