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Horseradish Mashed Potatoes


  • 3 1/2 lb. Yukon Gold potatoes, peeled and quartered
  • 1 1/2 cups half-and-half
  • 1/4 cup prepared horseradish
  • Pinch of freshly grated nutmeg
  • 6 Tbs. (3/4 stick) unsalted butter, at room temperature, cut into pieces
  • Salt and freshly ground pepper, to taste


Cook potatoes in large saucepan of boiling salted water until tender, about 20 minutes.

Meanwhile, in a saucepan over medium-low heat, warm the half-and-half, horseradish and nutmeg until small bubbles form around the edges of the pan.

Drain potatoes and mash while gradually adding the butter and the half-and-half mixture. Beat with a large spoon until the potatoes are smooth and creamy. Season with salt and pepper. 

Serves 6-8.

Adapted from William Sonoma

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