Scroll down below to see how this recipe was made on Facebook Live!
“I first shared my Horseradish Mashed Potatoes in the Rachael Ray Every Day magazine a few years ago. This is a make-ahead version of that dish. You can make these potatoes up to two days ahead of time and keep them in the fridge. If you don’t like horseradish, you can skip it and replace it with some smooth Dijon mustard!”
- 4 pounds russet potatoes, peeled and cut into 2-inch pieces
- 1 1/2 cups whole milk
- 2 sticks plus 3 tablespoons butter, divided
- 1/2 cup heavy cream
- 3 tablespoons prepared horseradish, divided
- 1 cup panko breadcrumbs
- 1/2 cup finely grated parmesan cheese
- Finely chopped parsley and chives, for serving
Place potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil; add salt. Reduce heat to medium and simmer until tender, about 10 minutes.
Meanwhile, in a small saucepan, heat the milk and 2 sticks butter over medium heat until the butter melts.
Drain the potatoes then return them to the pot. Add the milk mixture and 2 tablespoons horseradish. Mash to desired consistency and season with lots of salt and pepper. Transfer to a 13x9-inch baking dish.
Place the remaining 3 tablespoons of butter into a small mixing bowl and microwave to melt. Add the breadcrumbs, parmesan cheese and remaining tablespoon of horseradish. Stir to combine. Sprinkle the breadcrumbs on top of the potatoes. If making ahead, cover with plastic wrap and store in the fridge. Bring to room temperature before baking.
To bake, preheat the oven to 375°F. Cook for 25-30 minutes or until brown on top. Garnish with freshly chopped parsley and chives.