Horseradish Smashed Potatoes

This recipe goes with Pot Roast with Smashed Potatoes

Yield: Makes 6 to 7 cups (serving size: 6 to 8 servings)
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 189
  • Calories from fat: 31%
  • Protein: 3.9g
  • Fat: 6.6g
  • Saturated fat: 3.9g
  • Carbohydrate: 29g
  • Fiber: 2.6g
  • Sodium: 55mg
  • Cholesterol: 19mg


  • 3 to 3 1/2 pounds russet potatoes
  • 2 1/2 quarts water
  • 1 to 1 1/2 cups half-and-half or fat-skimmed chicken broth
  • 2 tablespoons butter or margarine
  • salt to taste
  • pepper to taste
  • 1 to 2 tablespoons prepared horseradish


  1. Scrub and peel 3 to 3 1/2 pounds russet potatoes; cut into 1 1/2-inch chunks. Put them in a 4- to 5-quart pan with 2 1/2 quarts water. Bring to a boil over high heat; reduce heat, cover, and simmer until potatoes mash easily when pressed, 20 to 25 minutes.
  2. When potatoes are done, heat 1 to 1 1/2 cups half-and-half (light cream) or fat-skimmed chicken broth with 2 tablespoons butter or margarine in a microwave-safe container in a microwave oven at full power (100%) just until steaming (don't boil), 1 to 3 minutes. Or warm in a 1- to 1 1/2-quart pan over medium heat.
  3. While cream heats, drain potatoes and mash in pan with a mixer or potato masher until almost smooth. Add cream, a portion at a time, and mix until potatoes have the consistency desired. Stir in salt, pepper, and 1 to 2 tablespoons prepared horseradish to taste. Mound beside Merlot pot roast or scrape into a bowl.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Horseradish Smashed Potatoes Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy