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soured cream–horseradish Mashed Potatoes

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

These soured cream and horseradish mashed potatoes offer a sophisticated twist on a classic vegetarian side dish. By swapping traditional milk for thick soured cream, the potatoes gain a wonderful richness and a subtle tang that cuts through heavier main courses. The addition of fresh chives provides a pop of colour and a delicate onion flavour, while the horseradish adds a warming, peppery heat that lingers beautifully on the palate.

This versatile recipe is the perfect accompaniment to a traditional Sunday roast, a savoury nut roast, or even served alongside grilled salmon. It is an excellent choice for those looking to elevate a simple family meal into something more memorable. Ensure you use a high-quality prepared horseradish to achieve the best depth of flavour and a smooth, consistent texture throughout the mash.

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Ingredients for soured cream–horseradish Mashed Potatoes

  • Perfect Mashed Potatoes

  • 1 cup soured cream

  • 1/3 cup chopped chives

  • 1/4 cup prepared horseradish

  • Salt

How to make soured cream–horseradish Mashed Potatoes

Prepare perfect mashed potatoes (but do not add milk). Whisk soured cream, chopped chives, and horseradish in medium bowl. Fold soured cream mixture into potatoes. Season with salt.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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