Easy Skin-On Mashed Potatoes with Horseradish are a perfect side for the holidays. The robust tang is a perfect foil to the richness of roast beef.
If you're like us, you enjoy a succulent steakhouse-style dinner for Christmas or New Year's Eve (really any special occasion), like:
- Date Night Prime Rib Roast
- Roast Beef Tenderloin with Peppercorn Sauce
- Reverse seared Ribeye or Filet Mignon Steak
If that's the case, you need a steakhouse-style side like my Easy Skin-On Mashed Potatoes with Horseradish Sauce.
This is a very easy mashed potatoes recipe to make, and is always a crowd-pleaser.
What type of potato to use for skin-on mashed potatoes
We prefer baby red potatoes with the skin: the contrast between the red color of the skin and the white, inner part of the potato is visually appealing. And, the skin of red potatoes is thin, easy to chew and adds texture to the final dish.
Other thin-skinned potatoes include yellow potatoes (like Yukon gold), white potatoes, and any of the widely available baby (or new) potatoes.
Russets, or Idaho, potatoes have much thicker skins. If you use this variety for skin-on mashed potatoes, the texture will be much coarser.
Did you know? The skin of a potato provides 50% of the nutrients of the entire potato.
Leaving the skin on also reduces meal-prep time.
If you're interested in learning about potato varieties and what dishes each type is best for, check out Potatoes 101 over at Serious Eats.
Should mashed potatoes be creamy or chunky?
This, of course, is personal preference. For this skin-on mashed potatoes recipe, we prefer chunky. The bits of slightly chunky potato and skin produce a great, rustic texture.
In my household, it has been decreed:
- If there is gravy, the mashed potatoes shall be creamy and mild-tasting.
- If there isn’t gravy, the mashed potatoes shall be chunky and packed with flavor.
As you can see in the photo at the end of the post, this skin-on mashed potatoes recipe produces spuds with a slightly rustic texture, perfect for pairing with a monster slice of prime rib.
What ingredients are in mashed potatoes with horseradish?
Because goal of mashed potatoes with horseradish is to stand alone without any gravy or sauce, you need bold flavors. We use the ingredients below:
- Baby red potatoes
- Sour cream
- Whole milk
- Salt & Pepper
- Prepared horseradish
How should I cook mashed potatoes?
Wash the potatoes well and cut into uniform (~½") chunks. Pre-soak the cubed potatoes in cold water for 30 minutes (or you can refrigerate up to overnight).
Next, drain the potato chunks and add to a large pot. Fill the pot with enough water to cover the potatoes, plus an extra inch.
Cover and bring to a boil, then reduce to a simmer with the cover off. Cook until tender: to check, I use a paring knife. If it slides into the potato easily and the potato falls off without resistance, the potatoes are done.
Alternatively, you can pull out a chunk and see if it mashes easily with a fork.
Drain the potatoes well using a colander, then add to a mixing bowl.
Tips for mashing potatoes
Make sure that any additions, like butter, sour cream, and milk, are at room temperature before you add them in and start mashing the potatoes.
Don't overmix the potatoes: they'll become gluey. The pre-soak helps prevent this from happening, but it's still possible.
When you add the horseradish, simply stir to incorporate. (Again with avoiding overmixing!)
Taste for seasoning and don't be shy with the salt and pepper. Mashed potatoes take more than you might think (if you are on a low-sodium diet, obviously use salt more sparingly).
What utensil should I use for mashed potatoes?
You have a few options for mashing: you could use an electric beater, potato masher, food mill, or ricer.
Because we are not going for creaminess with this mashed potatoes recipe, I don't recommend using a food mill or ricer.
I prefer to use an electric beater whether I want chunky or creamy. I run the beater on low for about a minute for a chunkier consistency and about 3-4 minutes for creamier potatoes.
Bonus: since most kitchens have an electric mixer, there's no need to buy yet ANOTHER extra gadget.
Can you make mashed potatoes ahead of time?
This recipe is perfect for making ahead. After all, with everything you have to do to be a proper host or hostess, anything you can do ahead of time to help lighten your load is a win.
Making mashed potatoes with horseradish a day or two before your dinner is perfectly fine.
Don't be scared off by the sites that say "never make mashed potatoes in advance!" I do it all the time, and the difference is negligible.
I make the potatoes up to 3 days in advance, cover with foil, and refrigerate. Next, when I'm making dinner, I simply let my refrigerated baking dish of mashed potatoes sit at room temperature for 30 minutes to an hour, and then bake covered with foil.
If you'd like, brush the tops of the potatoes with olive oil or melted butter and remove the foil for the last 15 minutes of baking. The top will get slightly crispy and golden.
That's it! So easy: these skin-on mashed potatoes are our new favorite "steakhouse" side dish. I hope your family loves them!
Stay safe. Stay well.
- 3 lb new red potatoes, skin-on, cubed and pre-soaked in cold water (see Recipe Note #1)
- ½ cup unsalted butter (at room temperature)
- ½ cup sour cream (at room temperature)
- 1 cup whole milk (at room temperature)
- 1 teaspoon kosher salt (or to taste)
- ½ teaspoon freshly ground black pepper
- 1–2 tablespoon prepared horseradish (based on your preference, see Recipe Note #2)
- 2 tablespoon fresh chives, minced (optional, for garnish)
- Drain the potatoes and add to a pot of water (potatoes should be covered by at least 1 inch). Cover and bring to a boil on high heat, then remove cover and continue boiling over medium-high heat until potato cubes are easily pierced with a paring knife (see Recipe Note #3).
- Drain the potatoes well in a colander and transfer to a mixing bowl. Add the butter and sour cream: mix with a spoon to allow the butter to melt before you start mixing. Add salt and pepper.
- Set an electric beater on low and mix the potatoes until all large chunks are broken up, about 35 seconds. Add milk and continue mixing until incorporated, about another 30 seconds. Taste to check the texture and seasoning, adjusting as needed. Do not overmix.
- Add in the horseradish (again, see Recipe Note #2); stir well with a spoon to incorporate.
- Serve, sprinkling each serving with chives (if you like).
- The pre-soak helps remove extra starch and lets you work ahead because you can refrigerate the soaking potatoes overnight. If you don't have time for the presoak, I suggest adding the cubes to a generous amount of water, then changing the water 3 times.
- This is purely preference: if you prefer a milder horseradish flavor, use 1 tbsp. If you want stronger, use 2–3 tbsp. You can always stir in 1 tablespoon at a time and taste.
- To test the doneness of the potatoes, pierce the white, fleshy side of the potato with a paring knife: it should go in without resistance, and then the potato chunk should fall off easily with a little shake. Alternatively, you can smash a chunk with a fork: there shouldn't be any resistance at all.
Nutrition Information:Yield: 6 Serving Size: about ¾ cup
Amount Per Serving: Calories: 403Total Fat: 21gSodium: 463mgCarbohydrates: 48gFiber: 4gSugar: 6gProtein: 7g
Nutrition data provided here is only an estimate: if you are tracking this information for medical purposes, please consult a trusted external source. Thanks!
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