Horseradish Mashed Potatoes

horseradish potatoes

Pure white silky bliss with a kick – that’s what this is.  We served this on Christmas day with a standing rib roast, French green beans and a good bottle of Cabernet Sauvignon.  A simple, perfect meal shared with those I love.

4 pounds of Yukon Gold potatoes, peeled and cut into quarters

1 1/2 cups of half and half

1 stick of butter, cut into chunks

1 1/2 teaspoons salt

1/2 teaspoon freshly ground pepper

1/4 cup prepared bottled horseradish

  • In a small sauce pan, heat the half and half, butter, salt and pepper
  • In a large stock pot cover the potatoes with salted cold water by 2 inches
  • Simmer the potatoes uncovered for about 25 minutes until very tender and then drain into a colander
  • Pass them through a potato ricer into a bowl and add the half and half mixture
  • Fold gently until combined

The potatoes can be made a day ahead and refrigerated.  Reheat in the microwave in 30 second intervals, stirring in between. They may need a bit more half and half for re-heating. Using the potato ricer will give a very silky texture, but you can use a potato masher, it will just not give you the same results.


From Thanksgiving to Christmas I washed and ironed fifty-two white napkins.  Lipstick, gravy, cranberry sauce, red wine and raspberries all came out.  This is my go to laundry product when my whites take a beating.


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