Skip to main content
Epicurious

Whipped Potatoes with Horseradish

4.7

(12)

Image may contain Food Pizza Dish Meal Cake Dessert Plant Drink Beer Alcohol and Beverage
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell

For a bonus do-ahead, peel the potatoes the day before, place them in a bowl of water, and refrigerate to prevent browning.

Recipe information

  • Yield

    Makes 8 to 10 servings

Ingredients

2 tablespoons unsalted butter, melted, divided, plus 1/2 cup (1 stick), cut into 1" cubes, room temperature
2 1/2 pounds russet potatoes, peeled, cut into 2" pieces
Kosher salt
4 ounces cream cheese, cut into 1" cubes, room temperature
2 tablespoons prepared horseradish
2/3 cup whole milk, warmed
Freshly ground black pepper
1 bunch scallions, white and pale-green parts only, minced (about 2/3 cup loosely packed)
Hungarian sweet paprika

Preparation

  1. Step 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.

    Step 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.

    Step 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.

    Step 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).

TagsAmericanRusset PotatoPotatoRoot VegetableVegetableCream CheeseCheeseDairyHorseradishHerbs & SpicesScallionOnionSideDinnerGluten FreeNut FreeVegetarianMeal PrepOven BakeElectric MixerBon Appétit

See Related Recipes and Cooking Tips

Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Buttermilk Corn Pasta
This pasta starring summer corn achieves its savory, creamy sauce thanks to one special ingredient: buttermilk powder.
Pad Kra Pao
This fast stir-fry dish pairs minced pork and fragrant basil with hot Thai chiles and a crispy fried egg.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Steak Salad With Feta Dressing
Juicy steak, crisp lettuce, and a blender dressing come together for a breezy summer dinner.
Frozen Espresso Martini With Spiked Whipped Cream
This frozen cocktail uses instant espresso for a strong flavor and unbeatable convenience.