Roasted Garlic Horseradish Mashed Potatoes

Once you taste these creamy, rich, mashed potatoes with the tangy bite of horseradish together with the buttery, nuttiness of roasted garlic, you won’t want plain old mashed potatoes again.

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Is there anything more comforting than mashed potatoes?  Have a bad day? Crave some mashed potatoes. Not feeling well?  A little bit of mashed potatoes will soothe what ails you. You know what I’m talking about.

You can buy frozen mashed potatoes or tubs of ‘fresh’ mashed potatoes that are sold in the meat section of the grocery store and you just pop in the microwave.  Those would work in a desperate pinch. And honestly, I have indulged in more than a few of those black tubs of prepared, pasty potatoes.  But a hot, steaming bowl of perfect, fluffy, homemade mashed potatoes that are perfectly seasoned, creamy, and buttery is a guilty pleasure that rivals those 80’s throwback tunes you jam to in your car.  Again, you know what I’m talking about.

Mashed potatoes with garlic and horseradish in a white pot

What is horseradish anyway?  Horseradish is a tuber vegetable that, when grated, releases a potent, spicy, peppery heat that is felt in the nose and sinuses for just a brief moment.  There isn’t a lasting ‘burn’ on the tongue like other hot, spicy foods. This quick blast of spiciness makes horseradish a delicious addition to rich, fatty, meaty dishes.  Not a fan of a lot of spice?  Mixing the grated root with vinegar will help to tame those spicy notes-but only if you do it immediately after grating the root. The longer you wait to add the vinegar, the spicier the horseradish tastes. Also, horseradish finishes with an almost sweet note that is very nice to a salty main dish.

Horseradish was used medicinally by the ancient Greeks and Egyptians for gout, arthritis, digestive issues and as an aphrodisiac.  But it was the Europeans who we should thank for actually eating horseradish. They used the root as an accompaniment for oysters, roasted meats, and pickled meats.  One theory is that the ancient Europeans used horseradish to cover up the taste of meat that wasn’t quite fresh. The horseradish, with its piquant flavors and tangy spice, cuts through the fatty richness of the beef and masks any type of gamey flavors.

It is also believed that horseradish stimulates peristalsis or the reflex that moves food through the digestive system.  So that heavy prime rib or steak dinner will digest a whole lot easier with a bit of horseradish on the side.

Mashed potatoes with roasted garlic and horseradish in a white pot

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Mashed potatoes with roasted garlic and horseradish in a white pot



One taste of these creamy and tangy Roasted Garlic Horseradish Mashed Potatoes and you won’t want a bite of any other mashed potato dish. Perfect with chicken, pork roast, or beef, this recipe can be made in advance and warmed in the microwave before serving.


  • 3 pounds Yukon Gold potatoes, peeled and quartered
  • Cold water – enough to cover the potatoes in a pot by one inch
  • Kosher salt
  • ½ cup butter, room temperature
  • ½ cup half and half
  • ½ cup sour cream
  • 4 ounces cream cheese, room temperature
  • 6 cloves roasted garlic
  • 3 tablespoons prepared horseradish
  • Freshly cracked black pepper
  • Fresh chopped chives for garnish


  1. In a large pot, cover potatoes with enough cold water to cover by an inch. Add a healthy handful of salt to the water. The water should taste mildly salty. Bring to a boil and cook until the potatoes are soft – about 20 minutes. Drain and return to the pot. Stir the drained potatoes in the pot over medium heat to help dry out the potatoes. Once dried, use a potato masher to mash the potatoes until all large chunks are broken down.
  2. Meanwhile, in a small saucepan over medium-low heat, melt butter, half and half, sour cream, cream cheese, garlic, and horseradish together until the butter and cream cheese are melted and fully combined with the garlic and horseradish. Do not let this mixture come to a boil. While stirring, mash the soft, roasted garlic cloves against the sides of the pot to break the cloves down into the cream mixture.
  3. Stir the cream mixture into the hot potatoes, Use the potato masher to ‘whip’ the cream mixture into the hot potatoes, further smoothing them. Taste and adjust for seasonings. Add salt and pepper as needed.
  4. Spoon potatoes into a serving bowl. If desired, add a pat or two of soft butter to melt on top and garnish with chopped fresh chives.


The potatoes can be made a day in advance, covered, and chilled. The next day, bring to room temperature, then reheat in a microwave or double boiler, stirring often until hot.

You can increase or decrease the amount of horseradish to suit your taste. The amount used in this recipe provides just enough heat at the end of the bite, but not enough to burn in the sinuses.


  • Serving Size: 1


  • Be sure to season the potato cooking water very well, as if you were boiling pasta.
  • Boil the potatoes just until fork tender.  Cook too much and the potatoes will be mushy and watery.
  • Don’t overbeat the potatoes or they will be gluey in texture.  You will know this texture the minute you beat them too far. It is just awful.

You can make roasted garlic easily at home.  Here is a video to help you do it:

What to serve with Roasted Garlic Horseradish Mashed Potatoes

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