Bacon-Horseradish Smashed Potatoes

Horseradish and bacon make these spicy, salty, hearty potatoes just what your meal needs.
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  • Level: Easy
  • Total: 35 min
  • Active: 10 min
  • Yield: 4
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2 pounds small red-skinned potatoes

2 cloves garlic

1 sprig fresh thyme

Kosher salt and freshly ground black pepper

1/2 cup milk

2 tablespoons unsalted butter

2 tablespoons horseradish

2 tablespoons sour cream

2 sliced cooked bacon, crumbled


  1. Put the potatoes, garlic and thyme in a medium saucepan, cover with cold water by about an inch and season generously with salt. Bring to a simmer over medium heat and cook until the potatoes are very tender and a thin knife will easily pierce through the center of the potatoes, about 20 minutes. Drain and discard the thyme.
  2. Heat the milk in a microwave-safe bowl or measuring cup in the microwave until hot, about 1 minute. Using a potato masher or large fork and adding the hot milk gradually, smash the potatoes and garlic into a chunky puree. Stir in the butter, horseradish, sour cream and bacon; season with salt and pepper.