Whipped Potatoes with Horseradish
Creamy, fluffy mashed potatoes elevated with zesty horseradish and fresh scallions, topped with paprika for a beautiful presentation. This comforting side dish combines russet potatoes with cream cheese and butter for the ultimate luxurious texture.
Ingredients
- •2 tablespoons unsalted butter
- •2½ pounds russet potatoes
- •1 to taste Kosher salt
- •4 ounces cream cheese
- •2 tablespoons prepared horseradish
- •⅔ cup whole milk
- •1 to taste black pepper
- •1 bunch scallions
- •1 to taste Hungarian sweet paprika
Cooking Instructions
- 1.
Brush an 8x8x2" or other 6-cup baking dish with 1 tablespoon melted butter. Place potatoes in a large pot and add cold water to cover by 1". Add a large pinch of salt; bring to a boil, then reduce heat to medium-low. Cover with lid slightly ajar and gently simmer until potatoes are tender, about 20 minutes.
20 min
- 2.
Drain potatoes; return to same pot. Shake and stir with a wooden spoon over very low heat until dry. Then, using a potato masher, mash coarsely. Using a hand mixer, beat 1/2 cup butter into potatoes, a few pieces at a time, until blended. Beat in cream cheese, adding a few pieces at a time, then horseradish. With motor running, gradually add milk, beating until potatoes are light and fluffy, 4-5 minutes. Season well with salt and pepper.
10 min
- 3.
Stir in scallions. Scrape potatoes into prepared dish.3 Use a spatula to create peaks across the surface. Drizzle potatoes with remaining 1 tablespoon melted butter and sprinkle with paprika. DO AHEAD: Potatoes can be made 1 day ahead. Let stand at room temperature to cool. Cover and chill.
5 min
- 4.
Preheat oven to 350°F. Bake potatoes, uncovered, until they are heated through and top is golden, about 40 minutes (if chilled, add 10 minutes).
40 min
