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Mashed Potatoes with Caraway-Mustard Butter

8 Servings

40 minutes 10 minutes active

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These mashed potatoes are classically creamy, but get a kick of sweet heat from horseradish. A drizzle of browned butter spiked with caraway and mustard seeds adds a complexity that balances the richness. We preferred buttery Yukon Gold potatoes; use potatoes of approximately the same size to ensure even cooking. Any brand of refrigerated prepared horseradish worked well.




Don’t rush the browning of the butter. It needs to cook slowly over medium heat to properly brown (you’ll see brown spots on the bottom of the saucepan).

40 minutes

10 minutes active


  • 4

    pounds Yukon Gold potatoes, peeled and quartered

  • 1

    tablespoon plus 2½ teaspoons kosher salt


Jason M.

Yikes, this did not turn out well for me. Horseradish flavor was way too strong and my butter barely picked up the flavors of the seeds in the 2-3 minute cooking time. Curious if anyone has had success with this one?