Holiday Beet and Horseradish Potato Purée

Name: Holiday Beet and Horseradish Potato Purée
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 2 lb (900 g) waxy potatoes (such as Yukon Gold), peeled and cut into 1½-inch (4 cm) chunks; 3 medium (350 g) medium beets, peeled and cut into 1½-inch (4 cm) chunks; 4 tablespoon (57 g) unsalted butter, cold, cut into pieces; ½ cup (120 ml) whole milk, at room temperature; 3 tablespoon (45 ml) prepared horseradish; 3 tablespoon (9 g) fresh dill, finely chopped; to taste kosher salt; to taste freshly ground black pepper; pinch white pepper (optional, for a subtle bite) (optional)

From the MyKitchenBank Kitchen

A striking Eastern European-inspired purée that combines creamy mashed potatoes with roasted beets, sharp horseradish, and fresh dill. The beets lend a beautiful pink hue and earthy sweetness, while horseradish adds a distinctive peppery bite that pairs beautifully with holiday roasts and other festive mains. Simple to prepare yet restaurant-worthy in presentation.

Prep: 20 min
Cook: 35 min
Total: 55 min
Makes: About 4 cups (950 ml), serving 6

Save to My Kitchen Jump to recipe

Steps

Before you start

Peel and cut potatoes and beets before cooking so they cook at the same rate
Use a ricer or food mill if you have one for the smoothest texture; a masher works well too
Prep the horseradish (grate or use prepared) and fresh dill while potatoes cook

1
Boil potatoes and beets
- In a large pot, combine the prepared potato and beet chunks.
- Cover with cold water (about 2 inches / 5 cm above the vegetables) and add a pinch of salt.
- Bring to a boil over high heat, then reduce to a medium simmer.
- Cook for 20–25 minutes, until both the potatoes and beets are fork-tender and easily pierced.
- The beets may take slightly longer, so cut them to match the potato chunk size to ensure even cooking.
+ Show details− Hide details
Ready when: Vegetables are easily pierced with a fork and break apart with little resistance
Tip: Cut beets and potatoes to the same size so they finish cooking at the same time.
2
Drain and return to pot
- Drain the potatoes and beets thoroughly in a colander, shaking off excess water.
- Return them to the warm pot off the heat.
+ Show details− Hide details
Ready when: Vegetables are fully drained and back in the pot
Tip: Dry vegetables lead to a creamier purée; excess water makes it watery.
3
Mash or rice the vegetables
- Working in batches if necessary, pass the warm potatoes and beets through a potato ricer into a large bowl, or mash them directly in the pot using a potato masher until smooth or your preferred texture.
- A ricer yields a silkier, fluffier result; a masher gives a more rustic texture.
- Do not use a food processor, which can overwork the potatoes and make them gluey.
+ Show details− Hide details
Ready when: Vegetables are broken down to a smooth or chunky purée, as preferred
Tip: Never use a food processor—it releases too much starch and creates a gluey, unpleasant texture.
4
Add butter and milk
- Stir in the cold butter pieces and warm milk into the mashed potato mixture.
- Fold gently with a wooden spoon until the butter is melted and the purée is creamy and smooth.
- Do not overmix.
+ Show details− Hide details
Ready when: Butter is fully incorporated, purée is creamy and light
Tip: Cold butter creates a silkier, creamier texture than warm butter stirred in; use room-temperature milk to avoid cooling the purée.
5
Stir in horseradish and dill
- Fold in the prepared horseradish and fresh chopped dill until evenly distributed.
- Taste and adjust seasoning with kosher salt, black pepper, and a pinch of white pepper if desired.
- The horseradish should provide a pleasant peppery bite without overpowering the beet and potato flavors.
+ Show details− Hide details
Ready when: Horseradish and dill are evenly mixed throughout; seasoning is balanced
Tip: Add horseradish gradually—you can always add more, but you can't remove it. Start with 2 tablespoons (30 ml) and increase to taste.
6
Transfer and serve
- Transfer the purée to a warm serving dish and serve immediately while hot.
- A light swirl of additional fresh dill on top adds a festive touch.
+ Show details− Hide details
Ready when: Purée is in the serving dish and ready to plate
Tip: Keep the serving dish warm in a low oven (250°F / 120°C) if not serving immediately.

Good to know

Tips

Beet juice can stain hands and cutting boards. Wear gloves or wash your hands immediately after handling raw beets to avoid pink stains.
For the brightest pink color, use smaller, younger beets, which have less earthiness and more natural sweetness.
This dish pairs beautifully with roasted pork, duck, beef brisket, or smoked ham. The horseradish complements rich, savory meats.
If you prefer a looser, more pourable purée, increase the milk to 3/4 cup (180 ml) or add a little of the cooking liquid.

Make ahead

The purée can be made up to 1 day ahead. Prepare through the end of step 5, then refrigerate in an airtight container. Reheat gently in a saucepan over low heat, stirring occasionally and adding a splash of warm milk if it becomes too thick. Do not reheat in the microwave, as it can create uneven hot spots.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze for up to 2 months in a freezer-safe container. Thaw in the refrigerator overnight and reheat gently over low heat on the stovetop, stirring often and adding milk as needed to restore a creamy consistency.

Substitutions

prepared horseradish → 1–2 tablespoons (15–30 ml) freshly grated horseradish root (adjust to taste). Fresh horseradish is much sharper; start with less and taste as you go. It will be more peppery and intense than prepared horseradish.
fresh dill, finely chopped → 2 tablespoon (6 g) fresh parsley, chopped, or 1 teaspoon (1 g) dried dill. Parsley is milder and won't compete with the horseradish; dried dill works but has less bright flavor.
whole milk → Heavy cream, sour cream, or crème fraîche (use 1/4 cup / 60 ml for a richer result). Any of these will create a richer, tangier purée. Adjust quantity based on how creamy you want the final result.
waxy potatoes (such as Yukon Gold) → All-purpose potatoes (such as Russet) or a mix of waxy and starchy varieties. Starchy potatoes will yield a fluffier, lighter purée but may break apart more during cooking. Waxy potatoes stay intact and give a silkier result.