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Horseradish Mashed Potatoes

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


  • 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.