Total Time
Prep 15 mins
Cook 25 mins

Horseradish potatoes to be served with Roast Rack of Venison and Sauteed Carrots and Leeks. Recipe extracted from Winter, 1988, Epicure supplement of Toronto Life Magazine.

Ingredients Nutrition


  1. Boil potatoes in salted water until easily pierced with a knife.
  2. Drain and pass through a food mill or ricer.
  3. Add remaining ingredients; combine well.
  4. Keep warm until ready to serve with meat and other vegetables.
Most Helpful

5 5

We enjoyed these potatoes! I did use prepared horseradish as that is what I had in the fridge and freshly grated nutmeg. Loved the zip from the horseradish!

5 5

I made this using prepared horseradish but followed the rest of the recipe. We had it with barbequed steak - yummy!

5 5

I made this for supper tonight with smoked salmon and steamed broccoli. I used buttermilk in place of the butter and milk and used prepared horseradish instead of fresh. Turned out great. Will be making this again. Thanks for sharing.