Horseradish and Dill Cream Cheese Mashed Potatoes

By therman

ivillage

Ingredients

• 2 pounds Yukon Gold potatoes, peeled and diced
• 1/2 cup (1 stick) butter
• 2/3 cup heavy cream
• 1/2 tablespoon dried dill
• 3 ounces cream cheese, softened
• 2 tablespoons bottled horseradish
• Salt and ground black pepper, to taste

Preparation

Step 1

Place the potatoes in a large pot. Add enough water to cover the potatoes by 1 inch. Bring to a boil over high heat, then lower the temperature to medium-high to maintain a low boil. Cook until tender, about 25 minutes.
2 During the final 5 to 10 minutes of cooking, in a small saucepan over medium-low heat, combine the butter, cream, and dill. Once the butter melts, mix well and set aside.
3 Drain the potatoes. Return them to the pot and mash them.
4 Use an electric mixer, whisk, or masher to lightly beat the potatoes. Mix in the butter and cream mixture, then the cream cheese and horseradish. Season with salt and pepper.