Whipped Potatoes with Horseradish

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

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Whipped Potatoes with Horseradish
For a bonus do-ahead, peel the potatoes the day before, place them in a bowl of water, and refrigerate to prevent browning.
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1645 calories
231 g
202 g
69 g
39 g
40 g
1573 g
761 g
24 g
1 g
21 g
Nutrition Facts
Serving Size
1573g
Amount Per Serving
Calories 1645
Calories from Fat 605
% Daily Value *
Total Fat 69g
106%
Saturated Fat 40g
200%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 17g
Cholesterol 202mg
67%
Sodium 761mg
32%
Total Carbohydrates 231g
77%
Dietary Fiber 20g
79%
Sugars 24g
Protein 39g
Vitamin A
93%
Vitamin C
151%
Calcium
55%
Iron
70%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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What you need
  1. 2 tablespoons unsalted butter, melted, divided, plus 1/2 cup (1 stick), cut into 1-inch cubes, room temperature
  2. 2 1/2 pounds russet potatoes, peeled, cut into 2-inch pieces
  3. Kosher salt
  4. 4 ounces cream cheese, cut into 1-inch cubes, room temperature
  5. 2 tablespoons prepared horseradish
  6. 2/3 cup whole milk, warmed
  7. Freshly ground black pepper
  8. 1 bunch scallions, white and pale-green parts only, minced (about 2/3 cup loosely packed)
  9. Hungarian sweet paprika
What you do
  1. Brush an 8x8x2-inch or other 6-cup baking dish with 1 tablespoon melted butter.
  2. Place potatoes in a large pot and add cold water to cover by 1-inch.
  3. Add a large pinch of salt; bring to a boil, then reduce heat to medium-low.
  4. Cover with lid slightly ajar and gently simmer until potatoes are tender, about 20 minutes.
  5. Drain potatoes; return to same pot.
  6. Shake and stir with a wooden spoon over very low heat until dry.
  7. 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.
  8. Beat in cream cheese, adding a few pieces at a time, then horseradish.
  9. With motor running, gradually add milk, beating until potatoes are light and fluffy, 4-5 minutes.
  10. Season well with salt and pepper.
  11. Stir in scallions.
  12. Scrape potatoes into prepared dish.
  13. Use a spatula to create peaks across the surface.
  14. Drizzle potatoes with remaining 1 tablespoon melted butter and sprinkle with paprika.
DO AHEAD
  1. Potatoes can be made 1 day ahead. Let stand at room temperature to cool. Cover and chill.
  2. Preheat oven to 350°.
  3. Bake potatoes, uncovered, until they are heated through and top is golden, about 40 minutes (if chilled, add 10 minutes).
Adapted from Epicurious
Beta Nutrition
calories
1645
fat
69g
protein
39g
carbs
231g
Full Info.
Adapted from Epicurious
Jessy + Melissa https://www.jessyandmelissa.com/