Whipped potatoes with horseradish

When your usual mashed potatoes recipe has fallen flat on the taste buds of your Thanksgiving guests, arouse their palates with our whipped potatoes and horseradish recipe inspired by Bon AppĂ©tit. Ultra creamy in texture and attention-grabbing in flavor, these horseradish whipped potatoes are one holiday side-dish you’ll want to serve for everyday meals.

ALSO TRY: Roasted garlic mashed potatoes

Mashed potatoes are an expected side-dish on the holiday dinner table, but these superlatively smooth whipped potatoes are not what your guests expect. Infused with the bold and addictive tongue-nippiness of prepared horseradish, this recipe is sure to be a new family favorite.

Russets are the prime choice for mashed or whipped potatoes, so use them here. These all-purpose spuds mash and whip up light and fluffy and, as importantly, appetizingly absorb butter, cream and flavor. The lightest, fluffiest whipped potatoes are weighed down by too much moisture. Though traditional mashed potatoes can be drained and immediately mashed, whipped potatoes need any extra moisture removed.


First, prep your potatoes

Place your potato chunks in a large pot and cover with cold water. Add a large pinch of salt and bring water to a boil over high heat. Reduce the heat to medium-low, partially cover with a lid and simmer until the potatoes are fork-tender.

First, prep your potatoes


There’s an extra step for whipped potatoes

Drain the potatoes into a colander and transfer them back into the pot. Shake the potatoes and stir with a wooden spoon over low heat until the potatoes are dry. Now, these potatoes are ready for whipping.

There's an extra step for whipped potatoes


Now it’s time to get whipping

Using a potato masher, coarsely mash the potatoes. Switch to a hand mixer and whip the potatoes, adding a half-cup of butter, a few pieces at a time, until blended. Gradually add the softened chunks of cream cheese into the potatoes and continue to beat the potatoes. Whip in the prepared horseradish and cream last, then continue to beat with the hand mixer until the potatoes are light and fluffy. Season with salt and pepper and stir in the scallions.

Now it's time to get whipping


Finally, a finishing touch

Though you could serve this holiday side-dish right now, we have a final step that will make them even more delectably memorable. Transfer the horseradish whipped potatoes to a prepared baking dish and use a spatula to create whipped potato peaks. Drizzle the potatoes with the remaining melted butter and sprinkle with sweet paprika. Bake at 350F for 40 minutes or until the potatoes are golden on top — and get then straight to the table.

Finally, a finishing touch


Look at this golden-baked goodness!

A creative twist on traditional mashed potatoes!


Savory and rich mashed potatoes

Look at this golden-baked goodness!


A creative twist on traditional mashed potatoes!

Savory and rich mashed potatoes


Whipped potatoes with horseradish

Yield 4-6 servings

Ingredients

  • 2-1/2 pounds russet potatoes, peeled and cut into 2-inch pieces
  • Kosher salt
  • 1/2 cup unsalted butter, cut into one-inch cubes, at room temperature, plus two tablespoons melted unsalted butter, divided
  • 4 ounces cream cheese, cut into one-inch cubes, softened
  • 2 tablespoons prepared horseradish
  • 1/4 cup heavy cream, warmed
  • 1/2 tablespoon salt
  • Freshly ground black pepper
  • 1/2 bunch scallions, white and pale-green parts only, minced
  • Hungarian sweet paprika

Instructions

  1. Place potatoes in a large pot and add cold water to cover by  one inch.
  2. Add a large pinch of salt and bring to a boil over high heat, then reduce heat to medium-low. Cover with a lid slightly ajar and gently simmer until the potatoes are tender, about 15 minutes.
  3. Drain the potatoes into a colander then return to the same pot. Shake and stir with a wooden spoon over very low heat until dry.
  4. Using a potato masher, mash coarsely.
  5. Add 1/2 cup butter a few pieces at a time, using a hand mixer to beat the butter into the potatoes until blended. Beat in the cream cheese, adding a few pieces at a time. Beat in the horseradish.
  6. With the hand mixer, gradually beat the cream into the potatoes, beating until the potatoes are light and fluffy, four to five minutes. Season well with salt and pepper.
  7. Stir in the scallions.
  8. Preheat the oven to 350F.
  9. Brush a 6-cup baking dish with one tablespoon of melted butter.
  10. Place potatoes into the prepared baking dish. Use a spatula to create peaks across the surface of the potatoes.
  11. Drizzle potatoes with the remaining melted butter and sprinkle with paprika.
  12. Bake, uncovered, until the whipped potatoes are heated through and the top is golden, about 40 minutes.

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