Whipped Potatoes with Horseradish - Bon Appetite

By á-46

Ingredients

• For a bonus do-ahead, peel the potatoes the day before, place them in a bowl of water, and refrigerate to prevent browning.
• 2 tablespoons unsalted butter, melted, divided, plus 1/2 cup (1 stick), cut into 1-inch cubes, room temperature
• 2 1/2 pounds russet potatoes, peeled, cut into 2-inch pieces
• Kosher salt
• 4 ounces cream cheese, cut into 1-inch 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

Details

Servings 8

Preparation

Step 1

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Brush an 8x8x2-inch 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-inch. 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.

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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.

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Stir in scallions. Scrape potatoes into prepared dish. 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.