This creamy horseradish mash recipe is a delicious twist on classic mashed potatoes. Perfect with roast beef, steak, or hearty winter meals!
As well as enjoying this horseradish mash recipe with beef, it's also delicious served with roast chicken, braised lamb shanks, or pan-seared duck breast.
The creamy texture and bold flavour elevate any roast...it's the perfect side to have as part of a festive meal, Sunday roast, or alongside grilled meats at a dinner party.
Tips
- Herbs – try adding fresh chives, parsley or thyme for extra flavour.
- Leftovers – turn them into crispy potato cakes or patties by pan-frying them. Use as a topping for shepherd’s pie or mix into soups for added creaminess.
- This horseradish mash recipe is easily adapted if you’re cooking for less or more people.
Frequently Asked Questions
Freshly grated horseradish provides the boldest flavour, but prepared horseradish from a jar is a convenient option. Adjust the quantity based on your spice preference.
Yes - prepare the mash and keep it in the fridge for up to 2 days. Reheat gently on the hop or in the microwave, adding a splash of milk or cream to refresh its texture.
Yes - but the texture may change slightly upon thawing. Keep in an airtight container for up to 3 months. Reheat and stir well, adding a bit of cream or butter to restore creaminess.
Add more horseradish, a pinch of mustard powder, or even a touch of cayenne pepper for extra heat.
This dish pairs beautifully with roast beef, steak, pork chops, or even seared salmon. It’s also a great side for hearty stews or casseroles.
Yes - leaving the skins on adds a rustic texture and extra nutrients. Just ensure the potatoes are thoroughly cleaned.
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HOW TO MAKE THIS HORSERADISH MASH
Ingredients
- 1kg Maris Piper or King Edward potatoes, peeled and cut into equal chunks (halved or in thirds depending on the size of the potatoes)
- cooking salt
- 80ml milk (I use semi-skimmed)
- 40g butter
- 2 tbsp creamed horseradish sauce
- salt and freshly ground black pepper
Instructions
- Put the potatoes in a large saucepan of cold water, bring to the boil and add some cooking salt. Cook on a continuous simmer for 15 to 18, until the potatoes are tender.
- Drain well in a colander and let them sit for a minute or 2 to steam dry. Meanwhile, add the milk and butter to the saucepan and put on a low heat to warm the milk and melt the butter. Turn off the heat and add the cooked potatoes and creamed horseradish sauce. Mash well until the potatoes are smooth and the milk, butter and horseradish are combined. Check the seasoning and add salt, if needed, and black pepper, to taste – stir again well to combine the seasoning.
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Horseradish Mash
Ingredients
- 1 kg (2.2 lb) Maris Piper or King Edward potatoes peeled and cut into equal chunks (halved or in thirds depending on the size of the potatoes)
- cooking salt
- 80 ml (⅓ cup) milk (I use semi-skimmed)
- 40 g (1.4 oz) butter
- 2 tbsp creamed horseradish sauce
- salt and freshly ground black pepper
Instructions
- Put the potatoes in a large saucepan of cold water, bring to the boil and add some cooking salt. Cook on a continuous simmer for 15 to 18, until the potatoes are tender.
- Drain well in a colander and let them sit for a minute or 2 to steam dry. Meanwhile, add the milk and butter to the saucepan and put on a low heat to warm the milk and melt the butter. Turn off the heat and add the cooked potatoes and creamed horseradish sauce. Mash well until the potatoes are smooth and the milk, butter and horseradish are combined. Check the seasoning and add salt, if needed, and black pepper, to taste – stir again well to combine the seasoning.
Notes
- Herbs – try adding fresh chives, parsley or thyme for extra flavour.
- Leftovers – turn them into crispy potato cakes or patties by pan-frying them. Use as a topping for shepherd’s pie or mix into soups for added creaminess.
- This horseradish mash recipe is easily adapted if you’re cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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