Horseradish and Sour Cream Mashed Potatoes

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  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 6 to 8 servings
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4 pounds golden creamer potatoes

2 bay leaves

Kosher salt and freshly ground black pepper

2 cups sour cream

1 stick unsalted butter

3 tablespoons horseradish, or 1 cup coarsely grated fresh horseradish

2 tablespoons cooking water

Chopped fresh chives, for garnish


  1. Put the potatoes into a large pot, add the bay leaves, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Remove the bay leaves and drain the water from the potatoes, reserving 2 tablespoons cooking water. Smash potatoes in a large mixing bowl. Add the sour cream, butter, horseradish and season well with salt and pepper. Garnish with chopped fresh chives.