It’s ok to be fancy.  If you want to be, that is.  So many gals demurely deny their inner fanciness when it comes to cooking, homemaking and hospitality.  Why would you?  There’s no shame in enjoying your time in the kitchen or making others feel at ease in your home.  Don’t feel bad about it!  Cast off that “I’m not fussy like that” badge, and get your fancy on!  I’m a true fan of fancy myself.  I like special.  Special Days.  Special friends.  Special meals.  Everything deserves a touch of special, even regular ol’ everyday mashed potatoes.  Yes, mashed potatoes.  If you’ve got 30 minutes, you’ve got just what it takes to take any meal from “well…” to “whoa!” this week with these Horseradish Mashed Potatoes loaded with cream cheese and garlic!

Upclose of a blue Fiestaware serving bowl piled high with horseradish mashed potatoes garnished with chives and drizzled with butter. A white and black tea towel, silverware and green onions are in the background.

And who wouldn’t want these whipped wonders on their table?  With rich cream cheese and just a hint of horseradish, these potatoes are full of flavor and add a whole other dimension to steak or pot roast.  A lot of times, side dishes are something we do to “round out the meal,” but why not make them something that adds to the meal instead?  Why must sides be always the bridesmaid and never the bride?

Upclose of a fork piled high with mashed potatoes. The blue bowl of mashed potatoes is in the background.

Get your side dishes off the sidelines and out of the shadows and give them that little bit of fancy both you and they deserve.

Horseradish Mashed Potatoes with Cream Cheese & Garlic

What You’ll Need:

  • Russet potatoes
  • butter
  • half and half
  • cream cheese, softened
  • creamy prepared horseradish
  • salt and pepper

Let’s Get Started:

Mashed potatoes really are an easy side dish.  The secret is the right boiling time and to mash the potatoes while they are still hot.  Believe you me, I have missed it at times on one step or the other and created something more akin to wallpaper paste than light and fluffy potatoes piled high on my plate.  Worried about lumpy potatoes?  I got you cover on that too.  Throw out that potato masher and use a hand mixer.  Remember, we’re embracing fancy here.

Aerial view of 5 medium Russet potatoes. 2 are peeled.

Now, no matter how fancy we get, I hate to say, we’re still going to have to peel potatoes.  So whether you prefer a peeler or a knife, it’s up to you, but washing, peeling, and cubing 5 medium to large Russet potatoes has to be done.  Get those cubed potatoes in a boiler with some salt and let them boil for about 20 minutes, or just until they are fork tender.  You want to be able to easily pierce them or half them with a fork.  Don’t boil them too long though.  You don’t want them to be falling apart.

When they’re ready, take them from the stove top and drain them.  Set your empty hot boiler to the side.  Go ahead and put your butter in it so it can start melting.  Let your potatoes sit and drain in a colander for only a minute or two.  You don’t want them or the boiler you cooked them in to cool off. 

Large boiler filled with potatoes and butter, beaten with a handmixer. Handmixer is shown.

When all the extra water has drained off the potatoes, put them back in your warm boiler.  Your butter should be about completely melted.  Adding these hot potatoes will finish the job.  Grab your hand mixer and mix the potatoes and butter together.  Your potatoes should whip up pretty easily.  Don’t overwork them or worry about getting them completely smooth right now.  Little pea size pieces of potatoes in the mix is just fine.  We’ve got more ingredients to add anyway!

An aerial view of a small metal bowl of a creamy horseradish and cream cheese mixture n a black and white embroidered towel with green onions to the side.

In a small bowl, mix together your horseradish and softened cream cheese.  Again a chunky mixture is fine.  I use a fork for this job because it just makes it easier.  Pour in your cream, add your salt, pepper, and garlic and give it all final stir before you add the whole kit and caboodle to your potatoes.

You are in the homestretch, my friends.  Your dreamy horseradish mashed potatoes are just about ready to be served.  But first, pick up that handmixer again and mix your horseradish and cream into your potatoes.  This last good mixing should give you the fluffy potatoes you’ve been dreaming of.  When you get it all whipped together, it never hurts to give them a little taste.  Add a little more salt if you need to.

A blue bowl, piled high with mashed potatoes garnished with chives and drizzled with butter, sits on a white and black embroidered tea towel with silverware stacked to the side.

I’ve garnished these potatoes with a bit of small green onion top for a bit of color and extra flavor.  I have to be honest, I even drizzled a little extra butter over the top.  Go ahead. Your family will thank you.  And besides… that’s right… your inner fancy.  You’re getting the hang of it now.

An aerial view of the blue serving bowl filled with horseradish mashed potatoes.

*** Pin these easy-to-make (but oh-so-fancy) Horseradish Mashed Potatoes with Cream Cheese & Garlic here!***

Horseradish Mashed Potatoes, whipped up with cream cheese, butter, and garlic!

Want more delicious side dish ideas?  Try these ASD favorites.

Southern Potato Salad

Homestyle Deviled Eggs

Smoked Gouda Cheese Grits & Shrimp

Phil’s Hearty Fried Rice

Catch this and other great recipes at Weekend Potluck, Meal Plan Monday, and Full Plate Thursday.

Horseradish Mashed Potatoes

Fluffy mashed potatoes whipped to perfection with butter, cream cheese, and just a touch of horseradish.
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 5 minutes
Servings: 4


  • 5 medium- large Russet potatoes
  • 1/4 C butter
  • 1/4 C half and half
  • 3 Tbsp creamy prepared horseradish
  • 2 Tbsp 1 oz cream cheese, softened
  • 1 tsp garlic
  • 1 tsp salt
  • 1/4 tsp ground black pepper


  • Peel, cube, and boil potatoes (with 2 tsp salt-not in ingredients list) until fork tender.
  • Remove from heat and drain potatoes for 1-2 minutes. Set aside hot boiler.
  • Add butter to empty boiler to melt while potatoes are draining.
  • Put potatoes back into boiler when drained. Using a handmixer, mix the potatoes and butter.
  • Mix together horseradish and cream cheese. Stir in half and half, salt, pepper, and garlic.
  • Add to potatoes. Mix well.
  • Add extra salt to taste, if needed. Also more half and half can be added to achieve desired texture.


Serve warm with chives and a drizzle of butter. Whole milk can be substituted for half and half.