Chive and Horseradish Mashed Potatoes Recipe
User Reviews
5
Chive and Horseradish Mashed Potatoes Recipe
Description
Chive and Horseradish Mashed Potatoes begin with boiling red potatoes in well-salted water until tender. Meanwhile, buttermilk, butter, sour cream, and prepared horseradish are heated gently to blend and warm. After draining, the potatoes are mashed with this warm mixture, keeping some lumps for texture. Seasoned with salt, black pepper, and fresh chives, the mash is then transferred to a bowl and topped with melted butter and extra chives for garnish.
The horseradish adds a subtle heat and tang that complements the creamy texture from butter and sour cream, while chives provide a mild oniony freshness. The use of red potatoes keeps the mash smooth but with some firmness. This dish pairs well as a flavorful side to roast meats or hearty mains.
Prepare up to an hour ahead and keep warm. Store leftovers in the refrigerator for up to four days or freeze for up to two months, though freezing may reduce creaminess. Reheat gently with added butter or milk to restore softness if needed. Yukon gold or russet potatoes can be substituted if preferred.
Ingredients
- 3 pounds potato red
- 1 cup buttermilk
- 1 unsalted butter 1 stick, plus melted for garnish
- 1/3 cup sour cream
- 3 tablespoons horseradish prepared
- 2 tablespoons chive sliced, plus more for garnish
- salt to taste
- black pepper to taste
Instructions
- Quarter the red potatoes and add them to a steamer basket.
- Add the basket of potatoes to a large pot of boiling salted water and boil for 8 to 10 minutes. The water should be well seasoned and salty like the ocean.
- In the meantime, heat the buttermilk, butter, sour cream, and horseradish in a small pot over low heat. Keep warm.
- Remove the potatoes and drain the water from the pot. You’ll know the potatoes are done when you pierce them with a fork, remove them from the water, and they slide off the fork with ease.
- Transfer the potatoes back to the drained pot and add in the warm buttermilk mixture.
- Mash using a hand masher until the desired consistency is reached. I like a few little chunks in there.
- Season with salt, pepper, and chives, and fold together until combined.
- Transfer to a bowl and add some melted unsalted butter and garnish with additional chopped chives.
Notes
- Make ahead by preparing up to 1 hour before serving; keep covered and warm.
- Store leftovers refrigerated up to 4 days or freeze up to 2 months; freeze may reduce creaminess.
- Reheat gently on stovetop with added butter or milk to restore creaminess, or microwave until hot.
- If mashed potatoes thicken after resting, thin with extra sour cream or butter before serving.
- Use a hand masher, stand mixer, or hand mixer for mashing depending on preferred texture.
- Red potatoes are used here, but Yukon gold or russet potatoes are suitable substitutes.
- If no steamer basket is available, boil potatoes directly in salted water until tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 39g | 13% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 12mg | 4% |
| Sodium | 118mg | 5% |
| Potassium | 1123mg | 24% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 209IU | 4% |
| Vitamin C | 22mg | 24% |
| Calcium | 87mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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