Level up your Thanksgiving dinner with this recipe for Perfect Chive and Horseradish Mashed Potatoes. Once you try them, they’ll become your new favorite side. If you’ve ever wondered, “How can I make my mashed potatoes better?” you’ll like the layers of flavor the chive and horseradish bring to these potatoes.
Jump to RecipeDo mashed potatoes count as a meal? Asking for a friend….
I firmly believe that mashed potatoes can and should be a dinner unto itself. Especially these Perfect Chive and Horseradish Mashed Potatoes. However, I understand the need to add protein and vegetables to the mix.
If you must be a stickler for balanced nutrition, a nicely seasoned roasted chicken or pork loin goes well with this mash recipe. My recipe for 5-Minute Homemade Herb Rub is a beautiful blend of spices. And it’s versatile. If you’re looking for a homemade rub that easily transitions from everyday cooking to holiday fare, give it a try. Honestly, it’s one of the primary recipes integrated into my Thanksgiving Planning Guide, which you can either Pin or Download for free from the blog.
Go Russet, not rogue.
So, what is the best potato for mashed potatoes and why? This recipe for Perfect Chive and Horseradish Mashed Potatoes specifically calls for using russet potatoes. And there’s a reason for that. The starch content and texture of Russets deliver that smooth, hearty mouth-feel we crave in a mashed potato. If you’ve ever made mashed potatoes at home and just couldn’t get them to whip properly, you may have been using the wrong technique or potato for the job.
Believe it or not, potatoes fall into three different categories; high-starch, waxy and all-purpose (think medium level starch). And they all work best with different methods of cooking.
High-starch potatoes, like the russet, have a drier texture that perform well as mashed potatoes. But be careful not to overwork them or they can become gluey. This is the primary reason I recommend using a hand masher first to break down the potatoes before mixing in the other ingredients. The less you work them, the better the texture.
Waxy potatoes are younger, have a creamier texture, lower starch content and hold their shape well after cooking. These potatoes are best boiled or roasted. One well-known waxy variety is the Fingerling potato, which I use in my recipe for Potato Salad with Lemon & Dill. However, they are an example of the type of potatoes you should not use for mashed potatoes.
All-purpose potatoes fall somewhere in between. They have both a medium moisture and starch level, which make them a versatile and safe potato for any recipe. Yukon Gold, larger Purple potatoes, and Norland Red are some of the most common ones you’ll see in the grocery store. I like Norland Red when I want a quick mash, but don’t feel like peeling potatoes.
If you’re interested in learning more about potato types, the Martha Stewart blog has a good post on this very topic. But first, why not indulge in a a little carb comfort…
Perfect Chive and Horseradish Mashed Potatoes
Course: SidesCuisine: AmericanDifficulty: Easy4
servings20
minutes15
minutesChives and horseradish bring layers of flavor to these mashed potatoes.
Ingredients
1 lb. russet potatoes, peeled and cut in 1/2 inch cubes
1 tsp. kosher salt
4 Tbsp. unsalted butter
3 Tbsp. sour cream
1 tsp. horseradish
1 1/4 tsp. dried chives
1/2 tsp. kosher salt
Fresh ground pepper to taste (approximately 1/16 of a tsp. recommended)
1 – 2 Tbsp. milk (skim is fine)
Directions
- In a medium-size stock pot, bring the prepared potatoes and 1 tsp. of salt to a gentle boil. Cook until fork tender – approximately 10 – 12 minutes. Skim off any starchy foam that rises to the top while cooking.
- Remove the cooked potatoes from the heat and drain completely. Return the potatoes to the pot to finish.
- Using a hand masher or hand-held mixer, gently start to break down the potatoes. Add the butter first, followed by the sour cream.
- Add the salt, pepper and horseradish and blend until just incorporated. Be careful no to overwork the potatoes.
- Finally, add the milk (one Tablespoon at a time until the desired consistency is reached) and the chives. Blend until just incorporated.
