Horseradish Potatoes

READY IN: 45mins
Recipe by Graybert

Another recipe from Bon Appetite Magazine

Top Review by Foggy Kitchen

I made only one change: I used GHEE instead of unsalted butter, and believe this simple, basic, traditional and delicious recipe was further enhanced. Thanks, Graybert. PS - I was lucky to acquire fresh horseradish from my German market, adding even more authenticity to the simplicity.

Ingredients Nutrition


  1. Cover potatoes with salted cold water by 2 inches in a 5-quart heavy pot, then simmer, uncovered, until very tender, about 25 minutes.
  2. While potatoes are simmering, bring half-and-half, butter, salt, and pepper just to a simmer, stirring until butter is melted.
  3. Keep hot, covered.
  4. Drain potatoes in a colander, then immediately force through ricer into a large bowl.
  5. Stir in hot milk mixture, then horseradish.
  6. **Ifyou don't have a ricer or food mill, you can use a handheld masher, but the consistency of the potatoes won't be as smooth.

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