Horseradish Mashed Potatoes
Inspired by techniques from NYT Cooking and Serious Eats.
This follows the classic buttery mash method, but part of the butter and milk is swapped for soured cream stirred with prepared horseradish, folded in at the very end off the heat.
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Method
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Equipment
- large saucepan (at least 4 litres)
- colander
- potato ricer or food mill (or a masher)
- small saucepan
- flexible spatula
- small bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 321 kcal |
| Protein | 6.3 g |
| Carbohydrate | 40.7 g |
| of which sugars | 5 g |
| of which free sugars | 0 g |
| Fat | 15.6 g |
| of which saturates | 9.4 g |
| Fibre | 4.7 g |
| Salt | 0.9 g |
Protein per 100 kcal
2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Potatoes
- 1.5 kg floury potatoes (such as Maris Piper, King Edward or russet)
- 10 g fine salt, for the cooking water
Mash
- 80 g unsalted butter, diced, at room temperature
- 250 ml whole milk
- 100 g soured cream
- 3 tbsp prepared horseradish (or 30 g fresh horseradish, finely grated) choose one without added sweeteners
- 1.5 g fine sea salt or table salt about ¼ tsp
- ¼ tsp ground black pepper
- 1
Peel, Cut and Simmer the Potatoes. Start by peeling the potatoes, then chop them into 4-5 cm pieces and rinse them under running water until it turns clear, getting them ready for the horseradish mash. Cover with fresh cold water by 2 cm, add the 10 g salt, bring to the boil and simmer gently for 15-20 minutes, until a knife slides in with no resistance, since cooking from cold lets the chunks heat through evenly.
- 2
Drain and Press Through a Ricer. Drain, rinse briefly under hot water to remove loose starch, then dry the potatoes over low heat for a minute before passing them through a ricer or food mill. A ricer keeps the mash light rather than gluey.
- 3
Fold in the Butter. Fold in the 80 g butter and stir until fully absorbed. Coating the starch in fat first stops the milk that follows from making the mash gummy.
- 4
Fold in the Milk. Heat the 250 ml milk until steaming and fold it in across two additions over low heat, until soft and creamy.
- 5
Stir Horseradish Into the Soured Cream. Off the heat, stir the horseradish into the soured cream in the small bowl. Horseradish's heat comes from volatile compounds that fade quickly with cooking, which is why it's kept separate and added right at the end.
- 6
Fold Through and Season. Fold the horseradish cream through the mash, tasting as you go and adding more horseradish a teaspoon at a time if you'd like extra heat. Season with salt and pepper and serve while still warm.
Storage
Keep covered in the fridge for up to 2 days, as the soured cream shortens its keeping time slightly; reheat gently on the hob or in the microwave, stirring, until piping hot (74°C) throughout. Freezing isn't recommended, since soured cream can separate and turn grainy once thawed. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
