Horseradish mashed potatoes are unique and totally delish!
In this side dish, a traditional mashed potato recipe is kicked up with a bit of horseradish and some cream cheese for a delicious dish. While we love this as a side for anything, it’s especially good with roast beef.
We love horseradish mashed potatoes because they have such a great flavor!
POTATOES For mashed potatoes we love Russets or Yukon Gold potatoes because they produce light and fluffy results but are starchy enough that they have great texture. No need to peel Yukon Golds as their skins are thin and easily cooked into the potatoes.
SEASONING 4 cloves of garlic, horseradish, (of course!) green onion, and parsley, plus salt & pepper make these mashed potatoes the tastiest ever.
DAIRY The secret ingredient to perfectly creamy mashed potatoes is cream cheese! We love cream cheese potatoes and the addition of milk and salted butter make them creamy and flavorful!
How to Make Horseradish Mashed Potatoes
- Boil prepared potatoes with garlic cloves in salted water per the recipe below. Simmer until tender
- Drain, add cream cheese & butter; mash well.
- Mix in the horseradish, sliced green onions, & freshly diced parsley. Season with salt & pepper & serve hot.
Perfect Potatoes Every Time
- Before getting started, let the cream cheese and butter come to room temperature. This makes them easier to mash in with the cooked potatoes and cuts down on prep time.
- Ensure potatoes are well-drained.
- Warming the milk will create smooth and fluffy results every time!
- Mash by hand or use a potato ricer. A mixer can overmix the potatoes and make for a thick gluey texture.
- Try Air Fryer Roasted Garlic for a different flavor profile!
Perfect Side Dish!
Pair them up with a beefy Mississippi pot roast, or a Crockpot pork tenderloin. Or serve them alongside a Crockpot ham. A Meatloaf recipe is elevated to new heights when it’s served with horseradish mashed potatoes!
- Leftover horseradish mashed potatoes taste better the next day! Store them in an airtight container in the refrigerator and they will last about 4 days.
- To freeze mashed potatoes, scoop them into zippered bags, write the date on the outside and they will keep in the freezer for about a year, which makes this a great recipe for make-ahead meals.
Perfect Potato Dishes
- Air Fryer Potato Wedges – great for dipping
- Cream Cheese Mashed Potatoes – rich & creamy
- Funeral Potatoes – a crowd favorite
- Loaded Baked Potatoes – freezer friendly
- Easy Hasselback Potatoes – easy & elegant
Did your family love these Horseradish Mashed Potatoes? Be sure to leave a rating and a comment below!
Horseradish Mashed Potatoes
- 3 pounds Yukon gold potatoes cut into 1" chunks, or Russet potatoes
- 4 cloves garlic
- 8 ounces cream cheese softened, cut into cubes
- ⅓ cup salted butter melted
- ½ cup warm milk or cream
- ¼ cup prepared horseradish or to taste
- 1 green onion thinly sliced
- 1 tablespoon fresh parsley
- salt & pepper to taste
- Place potatoes in a large pot of cold salted water with the garlic cloves.
- Bring potatoes to a boil, reduce heat to simmer, and cook 15-20 minutes or until tender.
- Drain well and place potatoes & garlic back into the warmed pot.
- Add cream cheese and butter to the potatoes and using a masher, mash potatoes.
- Add warmed milk a little bit at a time while continuing to mash until smooth and creamy. Stir in horseradish, green onion, and parsley.
- Season with salt and pepper. Serve hot.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)