These Mashed Potatoes with Horseradish and white pepper will compliment any meat or poultry dish. They pair especially well with any style of roast beef.
The humble dish of Mashed Potatoes gets a revamp in this recipe, with the help of fresh Horseradish, ground white peppercorns, sour cream and butter. Whip the ingredients together, serve with even more butter and garnish with simple garden herbs.
This recipe prepares Mashed Potatoes without milk. Butter and sour cream are used instead to provide this dish with a creamy decadent texture.
Their texture and appearance is similar to ‘Idahoan Potatoes’ but without Monoglycerides, Calcium Sterol Lactylate, Sodium Acid Pyrophosphate, and Sodium Bisulfite.
‘Idahoan Potatoes’ is a brand name for instant mashed potatoes. Invented by a Canadian scientist in the early 60’s, using a particular industrial method to manufacture them. No thank you.
- Fresh potatoes, peeled or unpeeled, it’s your choice. The best types of potatoes for boiling are Yukon Gold, Red or Russet.
- Salted butter
- Fresh horseradish root
- Whole white peppercorns. These are ground up in a spice / coffee grinder.
- White wine vinegar
- Sour cream
See recipe card for quantities.
Yes, these potatoes are a little more work than regular mashed potatoes and even more than Idahoan potatoes, but they are oh so worth it!
Peel and grate the horseradish root. Put the sour cream, vinegar and grated horseradish into a smaller food processor. I used a Magic Bullet. Blend well.
Peel and cut the potatoes into uniform pieces. Place in a pot of cold salted water. Bring to a boil, then simmer for about 10 minutes or until soft when pierced with a knife.
Drain the potatoes, making sure to remove all the water. Grate the butter onto the drained potatoes. Add the sour cream / horseradish mixture, then whip all the ingredients together using a hand mixer for less than a minute.
Serve the potatoes immediately. Serving suggestion is melted butter and garden herbs such as thyme, oregano, carrot tops and chives.
Flexibility with Ingredients
Like all of my recipes, the ingredients can be interchanged and substituted.
Really any type of potato will work. If using red potatoes then I recommend keeping the peel on. The end result will have red skins throughout the dish.
Grass fed butter is by far the best type of fat to use when making Mashed Potatoes. Otherwise, use olive oil.
Prepared store bought horseradish will work. Keep in mind, depending on the brand, it has artificial preservatives, additives and flavorings on the ingredient list. Fresh horseradish root is fairly easy to find in the produce department of the grocery store and very easy to grow! Add 1 tbsp of prepared horseradish to the Mashed Potatoes, and delete the vinegar and horseradish root. Use 1 tbsp of sour cream instead of 2.
Black pepper is acceptable instead of white peppercorns. White peppercorns have a more subdued heat component. They are milder and introduce different flavor notes into the potatoes than when using black pepper.
Use standard white vinegar instead of white wine vinegar. If using prepared horseradish, then there is no need for vinegar.
Plain Greek yogurt, Mascarpone cheese or crème fraîche can be used instead of sour cream.
Uses for Mashed Potatoes with Horseradish
Horseradish is often synonymous with beef dishes. A magnificent Roasted Rib Eye, Prime Rib or Tenderloin Roast will often have horseradish close by either as a creamed sauce or as a crust on the meat itself. Mashed Potatoes are also synonymous with beef dishes. Therefore including the horseradish in the side dish is ingenious!
Of course not every beef entree must be a roast. The humble meatloaf and Salisbury steak will also thank you for this side dish.
These Mashed Potatoes are so delicious, they can be devoured on their own. No need for any protein to make them shine!
A simple electric hand mixer made the job of combining the ingredients faster and easier. Here’s one I recommend. However, a hand held potato masher can be used instead.
Clicking on the images, will redirect you to a third party seller. As an Amazon Associate, I earn from qualifying purchases.
Leftover Mashed Potatoes with Horseradish and white peppercorns can be stored in an airtight container in the refrigerator for up to 5 days.
Freeze them for up to 2 months, according to the USDA.
A Tip From Me
Do not over whip Mashed Potatoes, which is easy to do when using a small electric mixer. Once the ingredients are well blended, stop. If not, the potatoes will become gummy, stretchy and gluey. In short, the texture changes as too much starch has been released and the texture changes.
I’m not a fan of throwing food away. Gluey potatoes are the base for recipes such as Pommes Aligot, a Swiss Cheesy Potato Fondue. Another use for gluey potatoes is to spread them out in an oven proof dish, add some shredded Parmesan and breadcrumbs and put in a 350 degree F oven for 20 minutes to create a gratin potato dish of sorts. It might just save the day!
I’ve got answers – hopefully!
- Why are my mashed potatoes gummy? The potatoes were over whipped. Above in the ‘A Tip From Me,’ I have a great suggestion what to do with them without throwing them away.
- My mashed potatoes are soupy / too wet, what should I do? Most likely this happened because not all of the cooking water was drained off. Then the addition of the sour cream and butter made them even wetter. First of all, return the pot to the heat, without working too much with the potatoes, allow as much moisture to evaporate without the potatoes sticking to the pot. Second of all, add cornstarch tablespoon at a time. Thirdly, add in dehydrated potato flakes if you have them. Using one or all three of these suggestions will help restore mashed potatoes to the correct consistency.
- I’m worried I’ll over whip the potatoes once they are cooked. What should I do? I recommend using a hand masher or a potato ricer.
Mashed Potatoes with Horseradish
- 2 lbs potatoes (about 10-12 small to medium sized)
- 1 tbsp raw horseradish root
- 1 tbsp white wine vinegar
- 2 tbsp sour cream
- 1 tbsp white peppercorns about 20
- 8 oz butter
- 1 tsp salt
- Peel and grate the horseradish root. Put the sour cream, vinegar and grated horseradish into a smaller food processor such as a Magic Bullet. Blend well.
- Peel and cut the potatoes into uniform pieces. Place in a pot of cold salted water. Bring to a boil, then simmer for about 10 minutes or until soft when pierced with a knife.
- Drain the potatoes, making sure to remove all the water. Grate the butter onto the drained potatoes. Add the sour cream / horseradish mixture, then whip all the ingredients together using an electric hand mixer for less than a minute.
- Serve the potatoes immediately. Serving suggestion is melted butter and garden herbs such as thyme, oregano, carrot tops and chives.