Horseradish Potatoes Recipe

Elevate your holiday meal with these creamy horseradish potatoes! Perfectly seasoned and delightfully smooth, this side dish is the perfect complement to roast meats and winter vegetables. This recipe, originally featured in the Winter 1988 Epicure supplement of Toronto Life magazine, is a timeless classic that's sure to impress your guests.

Prep Time 15 mins
Cook Time 40 mins
Calories 340.9 kcal
Protein 12g
Rating 5.0 (6 Reviews)
Horseradish Potatoes 16

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Horseradish Potatoes

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How to Make Horseradish Potatoes

  1. Boil 2 lbs Yukon Gold potatoes in a large pot of salted water until easily pierced with a fork (about 15-20 minutes).
  2. Drain the potatoes thoroughly and let them steam dry for a few minutes.
  3. Pass the potatoes through a food mill or ricer into a large bowl.
  4. Stir in 1/2 cup sour cream, 1/4 cup prepared horseradish (adjust to taste), 2 tablespoons butter, 1 tablespoon chopped fresh chives, and salt and freshly ground black pepper to taste.
  5. Gently combine all ingredients until smooth and creamy.
  6. Keep warm until ready to serve alongside your favorite roast meats and vegetables.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

7g

Fat

53g

Carbs

14g