Best Smashed Potatoes with Horseradish Recipe
This recipe for smashed potatoes with horseradish is also quick and easy.
It is a recipe that can elevate average mashed potatoes to another level.
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What Kind of Potatoes to Use?
While you can use any potatoes you have on hand, these are the varieties that I prefer to use:
Red Potatoes
Red Potatoes have light-colored red skin and are typically smaller than other potatoes. They also have less starch than their brown or yellow-skinned counterpart.
Fingerling Potatoes
These potatoes are also small but unlike the round red potato, they are finger-shaped. They are an heirloom variety and are bred to be small and long.
They come in several colors, yellow, white, brown, red, and even purple.
Yukon Potatoes
A Yukon gold potato is a yellow-skinned potato that has a medium-starch content. It’s a very versatile potato that works well for a variety of recipes.
Baby Potato Medley
In most grocery stores you can now find bags of a variety of baby potatoes in red, yellow, and brown potatoes. While also a very all-around potato selection, we like to use these for broasted or oven-roasted potatoes.
Cooking the Potatoes
For this recipe, you don’t peel the potatoes. You just have to cut them into potato chunks. If they are baby potatoes, you need only cut them in half. If you are using russet potatoes, then you’ll need to cut them into 1″ pieces.
Boiling Methods
This is the method that I used for my recipe.
- Add cold water to a medium saucepan.
- Add a pinch of sea salt
- Add the potatoes
- Bring to a boil
- Cook until potatoes are fork tender
- Drain
Oven Roasting Method
Both the roasting and skillet methods would work well if you want to add a more browned and crisp flavor:
- Pre-heat oven to 375
- Coat potatoes with olive oil
- Place on a greased sheet pan in a single layer
- Turn potatoes 1/2 way through time
- Cook until even golden-brown color
- Bake for 15-20 minutes until fork tender
Large Cast-Iron Skillet
- Put 1 tbsp. of olive oil and 1 tbsp. butter in skillet
- Heat the skillet over medium-high heat
- Add potatoes and cook until
- Stir with a wooden spoon until the potatoes are cooked through and golden brown
Preparing the Potatoes
Once cooked:
- Add remaining ingredients
- Roughly mash with a hand potato masher in the still-warm pan
- If using an electric mixer, just pulse the mixers on and off for a little bit.
- You want the potatoes to be a chunky consistency not creamed.
Smashed Potatoes with Horseradish Sauce
Equipment
- large saucepan
- sharp knife
- Cutting Board
- Measuring Cup
- measuring spoons
- potato masher
Ingredients
- 12 oz new potatoes
- 1/2 cup half and half
- 2 tbsp unsalted butter softened
- 1 tbsp horseradish sauce
- 1 tsp garlic crushed
- 1 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- Cut the potatoes in half or bite-sized pieces if larger potatoes
- Put enough cold water in a large pot to cover the potatoes by about an inch.
- Add a pinch of salt
- Heat the pot over medium-high heat until a slow boil. Cook potatoes until fork tender.
- Drain potatoes.
- In a still-hot pan, add all of the ingredients and roughly mash with a potato masher. If the ingredients aren't completely combined with the roughly mashed potatoes, use a spoon to gently combine them all.
Notes
What’s In My Kitchen
Serving the Potatoes
These potatoes are the perfect side dish for the following:
Horseradish
Horseradish (Armoracia rusticana, syn. Cochlearia armoracia) is a perennial plant of the family Brassicaceae (which also includes mustard, wasabi, broccoli, cabbage, and radish). It is a root vegetable, cultivated and used worldwide as a spice and as a condiment. The species is probably native to southeastern Europe and western Asia.
Frequently Asked Questions
What Can You Use to Garnish the Potatoes
- Chopped green onions
- fresh chives
- fresh parsley
- grated cheddar cheese and parmesan cheese
- cooked peas
What is the Difference Between Smashed and Mashed Potatoes
Smashed potatoes are roughly mashed potatoes that still contain larger lumps of potatoes and typically still have their skins on.
Mashed potatoes are mashed with a masher or electric mixer until creamy and smooth. The best-mashed potatoes have no lumps (In my opinion).
Making a Plain Dish Special
“Handy” is a meat and potato guy.
While a creamy mashed potato can be the best accompaniment to many meals, it’s fun to add other things to enhance the flavor and “spice” it up.
I hope you enjoy!
Peace and Love,
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Lynn, This looks and sounds fabulous!