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Horseradish Mash

Ready in 45 mins

Recipe by Graham 

Horseradish Mash is a new twist on an old classic, and there's nothing like the old classics to get the mouth watering. This recipe is particularly good with almost any beef dish.

Be sure to use floury potatoes (like Estima, King Edward, Maris Piper, Desiree) if possible. What's the difference between Floury and Waxy Potatoes? Floury potatoes are brighter and more granular in appearance with a drier feel. They're better for dishes where you want fluffy potatoes or for mash. Waxy potatoes (like Charlotte or Maris Peer) are translucent and feel moist and pasty. They are good at staying firm and keeping their shape so they make great salad potatoes.

Preparation Time

5 Minutes

Cooking Time

40 Minutes

Ingredients for Horseradish Mash

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 4:

2 lb potatoes
2 oz butter
4 fl oz thick cream
3 tablespoons milk
2 tablespoons grated horseradish, or creamed horseradish
  salt and pepper

How to Cook Horseradish Mash

  1. Boil the whole potatoes in their skins for 30-40 minutes until you can easily pierce with a fork (timing depends on their size). Drain off the water then peel off the skins. Put the potato 'flesh' back in the pan and mash with the butter until no lumps are left.
  2. In a small pan, heat the thick cream (whipping cream is best) and the milk together and add that to the mashed potatoes. Stir in 2 tablespoons of grated fresh horseradish, ready grated horseradish from a jar, or creamed horseradish (for a slightly milder taste), then season to taste with salt and freshly ground black pepper. Serve hot.
GRAHAM'S HOT TIP:
If you want to be decadent, don't bother mixing milk and cream, just use ¼ pint (150ml) of cream!