Sour Cream Horseradish Mashed Potatoes {recipe} – Because We Weren’t Planning on Horseradish Samosas Anyway

Sour Cream and Horseradish Mashed Potatoes
As you can tell by now, when we think of sour cream, we think of two things, and two things only.

Potatoes is one of them.

The other is nachos.

But since we’ve sort of burnt ourselves out on nachos since the Nach-oats, we’re sticking with potatoes, and in this case, mashed potatoes.

Normally, when we make mashed potatoes, we make them very plain, but not because we like to eat plain mashed potatoes. No, in fact, we find plain mashed potatoes very, well, plain and boring.

It’s just that when we make mashed potatoes, we seem to make enough for at least six times the number of people we’re actually serving, plus enough leftovers to last until next next Thursday. With that much leftover, we like something simple flavor-wise that can take on being “re-mixed” into various other things. You can’t turn a bowl of leftover mashed potatoes into potato pancakes, samosas, croquette curry and shepherd’s pie if they’re already flavored with a bunch of other stuff.

Like sweet, hot, kicky horseradish.

Which is exactly why we made just enough of these Sour Cream Horseradish Mashed Potatoes to have none leftover.

(By the way, don’t think we’re not scheming a “mash-up” of potatoes with nachos.)

Sour Cream Horseradish Mashed Potatoes

serves 4 as a side dish


2 pounds Yukon Gold potatoes
½ cup (1 stick) unsalted butter at room temperature
1 cup sour cream
¼ cup prepared horseradish
1 tablespoon salt, plus more to taste
1 teaspoon freshly ground black pepper, or to taste
chopped fresh herbs for garnish


Place the potatoes into a large pot and fill pot with enough water to cover potatoes by at least an inch. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes.

Drain water from potatoes, pat dry with paper or kitchen towels, then peel. (You can also peel the potatoes before cooking, but we find it easier to just slip them out of their skins after they’re cooked.)

Break up butter over potatoes in a large bowl. Smash the butter into the potatoes with a potato masher or by pressing potatoes against side of bowl with a large spoon. Add sour cream, horseradish, salt and pepper and continue to mash until the potatoes are the desired consistency. Season to taste with additional salt and pepper if necessary.

Garnish with fresh chopped herbs.

by Sarah J. Gim on April 22, 2011 · 8 comments

{ 8 comments… read them below or add one }

Gord April 23, 2011 at 7:33 am

Heard once that a potato ricer and heating up the the cream, sour cream, horseradish mixture make the potato’s more fluffy, less ‘gluey’.


michelle August 12, 2011 at 9:40 am

Gord, that is true. My only rule is hot cream (dairy) and cold butter. With that formula as long as you don’t whip too much they will not turn to glue. Yes, ricing helps too.

Laura Flowers April 23, 2011 at 10:17 am

Love the horseradish idea. I think I’ll change up my Easter potatoes now!



Cindy Eksuzian May 17, 2011 at 12:59 pm

Gosh, been looking for a new tasty mashed potato dish. I can taste it already! Thanks for posting such a creation!


J3nn (Jenn's Menu and Lifestyle Blog) May 31, 2011 at 2:41 pm

I love horseradish, so I’m wondering how these taste! They sound delish. :)


Mental Chew June 21, 2011 at 2:06 pm

I cannot wait to try these! The horseradish will add a fabulous little kick!


Renata K. T July 2, 2011 at 12:37 pm

Could I use wasabi, instead of horseradish?



Pretty Bird August 3, 2011 at 4:03 pm

This is one of my favorite combinations for mashed potatoes! Mmmm.


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