HORSERADISH MASHED POTATOES | for two
- WineCheeseScallops
- Sep 9
- 5 min read
Mashed potatoes are the ultimate comfort food, but this version takes things up a notch! These Horseradish Mashed Potatoes for Two are creamy, tangy, and bold with just the right amount of heat. The prepared horseradish and Dijon mustard cut through the richness of butter, cream, and sour cream, creating a side dish that’s anything but ordinary.
They’re the perfect pairing for roasted meats, grilled fish, or even our Baked Ginger Basil Salmon for Two. Whether you’re cooking for date night, a holiday, or just a cozy dinner at home, these potatoes bring a punch of flavor that makes the meal unforgettable.
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Horseradish
Prepared horseradish adds a sharp, peppery heat that brightens the creaminess of the potatoes. Unlike wasabi-level spice, horseradish offers a quick kick that mellows out when balanced with dairy. It’s a traditional condiment for beef dishes, but when stirred into mashed potatoes, it creates a side dish with personality.
Yukon Gold Potatoes
Yukon Golds are a favorite for mashed potatoes because of their naturally buttery flavor and creamy texture. They strike the perfect balance between waxy and starchy, which means they mash smoothly without becoming gluey. Their golden color also adds a warm, appetizing look to the dish. Here we used purple potatoes for a pop of color and they turned out beautiful, bright and delicious!
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Recipe Origin / Inspiration | HORSERADISH MASHED POTATOES
I wanted to create a mashed potato recipe that wasn’t just another “creamy potato side.” Inspired by classic steakhouse flavors, this dish combines the creaminess of traditional mashed potatoes with the bold, zippy bite of horseradish and Dijon mustard. The addition of chives brings a fresh, oniony note that balances everything out.
This recipe is tailored for two people—perfect when you don’t need a giant pot of potatoes but still want a restaurant-quality side dish. It pairs especially well with rich proteins like salmon, steak, or pork, making it a versatile side you’ll want in your rotation.
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Tips, Serving Suggestions, or Storage Advice
Leave the skins on for extra texture and nutrients, or peel them for a smoother mash.
Always start potatoes in cold water so they cook evenly.
Salt the water generously—it’s your only chance to season the potatoes deeply.
Don’t over-mash or they can become gummy. Use a potato masher for best results.
Warm the cream, garlic, and butter before mixing—it prevents the potatoes from seizing.
Adjust horseradish to your taste—start with less and add more if you like it spicier.
Fold in chives right before serving to keep their fresh flavor.
Serve immediately for the creamiest texture, as potatoes thicken when they sit.
Leftovers can be refrigerated in an airtight container for up to 3 days.
Reheat gently with a splash of cream or milk to restore creaminess.
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Unique Recipe Qualities
Designed for two—no giant batch of leftovers.
Steakhouse-inspired with horseradish and Dijon.
Creamy, tangy, and slightly spicy flavor profile.
Uses Yukon Golds for a naturally buttery taste.
Sour cream adds richness and tang.
Chives bring freshness and color.
Quick to make—done in under 30 minutes.
Customizable: peel or don’t peel the potatoes.
Pairs well with salmon, steak, pork, or roasted chicken.
Elevates a classic comfort food into something gourmet.
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Horseradish Mashed Potatoes for Two
Ingredients:
1 ½ lbs Yukon Gold potatoes (or any potatoes of your choice)
1 garlic clove, grated
¼ cup heavy cream
2 tablespoons salted butter
4 oz sour cream
1 tablespoon prepared horseradish
1 teaspoon Dijon mustard
2 tablespoons minced chives
Kosher salt, to taste
Freshly cracked black pepper, to taste
Instructions:
Peel the potatoes (or leave skins on, if preferred) and cut into chunks. Place in a pot, cover with cold water, and season generously with salt. Bring to a boil and cook until fork-tender.
Toward the end of boiling, warm the butter, garlic, and cream together in a small microwave-safe dish, heating in 10-second increments and stirring until melted and fragrant. Set aside.
Drain the potatoes in a colander, then return them to the hot pot.
Lightly mash the potatoes, then add the warmed cream mixture. Continue mashing, then stir in horseradish, sour cream, and Dijon mustard. Mix until the potatoes reach your desired texture.
Fold in the chives, then season to taste with salt and freshly cracked pepper. Serve immediately.
MUST-HAVE TOOLS FOR THIS RECIPE
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FAQ Section
Can I make this ahead of time?
Yes, you can prepare the potatoes up to a day in advance. Reheat gently with a splash of cream or milk.
What if I don’t like horseradish?
You can omit it and still have delicious mashed potatoes, or substitute with extra Dijon for a milder tang.
Can I use a different potato?
Yes! Russets work for a fluffier mash, while red potatoes make a chunkier, rustic version.
Is this recipe spicy?
Not exactly—it has a gentle heat that enhances the creaminess without overpowering it.
Can I double the recipe?
Absolutely. Just scale up the ingredients proportionally for more servings.
Do I need to peel the potatoes?
It’s up to you! Skins add texture and nutrients, but peeling creates a smoother mash.
Can I use half-and-half instead of cream?
Yes—half-and-half or even whole milk works, though it won’t be quite as rich.
What proteins pair best with this dish?
Steak, roast beef, salmon, pork chops, or roasted chicken all pair beautifully.
How long do leftovers last?
Store in the fridge up to 3 days. Reheat gently with cream to restore creaminess.
Can I make this recipe vegetarian?
Yes! Just swap the butter for plant-based butter and use a dairy-free sour cream substitute.
For the freshest ingredients to recreate dishes like these at home, we always visit our local gem, General Steak and Seafood.
Their high-quality selection never disappoints!
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