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

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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.
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