Whipped Potatoes with Horseradish



  • 2 1/2 pounds russet potatoes, peeled and cut into 1" cubes
  • 1 stick, plus 3 tablespoons unsalted butter
  • 4 ounces cream cheese, cut into chunks
  • 2 tablespoons prepared horseradish
  • 1/3 cup whole milk, warmed
  • 1 bunch scallions, minced
  • fresh ground pepper
  • Hungarian Paprika


  1. Preheat oven to 350ºF. Butter an 8”x8” baking dish. Place potatoes in a large pot and add the 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. Drain potatoes; return to same pot. Shake and stir with a wooden spoon over very low heat until dry. 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. Gradually add milk, beating until potatoes are light and fluffy, 4-5 minutes. Season well with salt and pepper. Stir in scallions. Scrape potatoes into prepared dish. Add remaining butter pieces and sprinkle with paprika. Bake at 350 degrees until golden about 30 minutes.