Side Dish: United States – Creamy Horseradish-Chive Potato Puree

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 lb (900 g) Yukon Gold potatoes, peeled and cut into chunks
4 tbsp (60 g) unsalted butter
1 / 2 cup (120 ml) half-and-half, warmed (more as needed)
2 to 3 tbsp (30 to 45 ml) prepared horseradish, drained
2 tbsp (8 g) finely chopped fresh chives
1 tsp (5 ml) kosher salt, plus more to taste
1 / 2 tsp (2.5 ml) freshly ground black pepper
Optional: 1 / 4 cup (60 ml) warm beef broth or reserved braising liquid

Show original ingredient measurements

2 lb (900 g) Yukon Gold potatoes, peeled and cut into chunks
4 tbsp (60 g) unsalted butter
1 / 2 cup (120 ml) half-and-half, warmed (more as needed)
2 to 3 tbsp (30 to 45 ml) prepared horseradish, drained
2 tbsp (8 g) finely chopped fresh chives
1 tsp kosher salt, plus more to taste
1 / 2 tsp freshly ground black pepper
Optional: 1 / 4 cup (60 ml) warm beef broth or reserved braising liquid

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Place potatoes in a large pot, cover with cold water by 1 inch (2.54 cm), and add a generous pinch of salt. Bring to a boil, then reduce to a simmer and cook until very tender, 15 to 20 minutes.
Drain well and return potatoes to the hot pot. Let sit 1 minute to steam off excess moisture.
Warm the butter and half-and-half together (and optional beef broth) until steamy but not boiling.
Mash potatoes until smooth (or pass through a ricer), then gradually fold in the warm butter-cream mixture until creamy and silky.
Stir in horseradish, chives, salt, and pepper. Adjust seasoning and consistency with a splash more half-and-half if needed.
Serve hot alongside the chuck roast, letting the roast’s pan juices pool over the puree.

Place potatoes in a large pot, cover with cold water by 1 inch, and add a generous pinch of salt. Bring to a boil, then reduce to a simmer and cook until very tender, 15 to 20 minutes.
Drain well and return potatoes to the hot pot. Let sit 1 minute to steam off excess moisture.
Warm the butter and half-and-half together (and optional beef broth) until steamy but not boiling.
Mash potatoes until smooth (or pass through a ricer), then gradually fold in the warm butter-cream mixture until creamy and silky.
Stir in horseradish, chives, salt, and pepper. Adjust seasoning and consistency with a splash more half-and-half if needed.
Serve hot alongside the chuck roast, letting the roast’s pan juices pool over the puree.