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Horseradish Potato Puree

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  • Level: Easy
  • Total: 55 min
  • Prep: 20 min
  • Cook: 35 min
  • Yield: 6 to 8 servings
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6 large Yukon gold potatoes

3 to 4 cloves garlic, smashed

2 bay leaves

Kosher salt and freshly ground black pepper

2 to 3 cups heavy cream

2 to 3 cups whole milk

4 tablespoons prepared horseradish

2 tablespoons chopped chives


  1. Wash and scrub potatoes well. Peel and cut them into same-size pieces so they cook evenly. Put them into a medium-sized pot and add the garlic, bay leaves, salt and pepper, to taste. Cover with the cream and milk and set over medium-high heat. Bring to a boil then reduce the heat to a simmer and cook until the potatoes are very tender, about 30 minutes. When cooked, discard the bay leaves and the drain potatoes, reserving the cooking liquid. Mash the potatoes with a potato masher using 1 1/2 cups of the cooking liquid; use more if necessary. Alternately, run the potatoes through a ricer or a food mill over a bowl and ladle in some of the cream mixture so they become creamy. Stir in the horseradish and chopped chives and season with salt and pepper, to taste. Transfer to a serving bowl and serve immediately.