New recipes

Whipped Potatoes with Horseradish

Whipped Potatoes with Horseradish


  • 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
  • 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)

Recipe Preparation

  • 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.

  • 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.

  • 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.

  • Preheat oven to 350°. Bake potatoes, uncovered, until they are heated through and top is golden, about 40 minutes (if chilled, add 10 minutes).

,Photos by Christina Holmes

Nutritional Content

9 servings, 1 serving contains: Calories (kcal) 270 Fat (g) 17 Saturated Fat (g) 11 Cholesterol (mg) 50 Carbohydrates (g) 25 Dietary Fiber (g) 2 Total Sugars (g) 2 Protein (g) 15 Sodium (mg) 105Reviews Section

    • 4 lb large yellow-fleshed potatoes such as Yukon Gold, peeled and quartered
    • 1 3/4 cups half-and-half
    • 3/4 stick (6 tablespoons) unsalted butter, cut into tablespoon pieces
    • 1 1/2 teaspoons salt
    • 1/2 teaspoon black pepper
    • 1/4 cup drained bottled horseradish
  1. Special Equipment
    • a potato ricer or a food mill fitted with medium disk
    1. Cover potatoes with salted cold water by 2 inches in a 5-quart heavy pot, then simmer, uncovered, until very tender, about 25 minutes.
    2. While potatoes are simmering, bring half-and-half, butter, salt, and pepper just to a simmer, stirring until butter is melted. Keep hot, covered.
    3. Drain potatoes in a colander, then immediately force through ricer into a large bowl. Stir in hot milk mixture, then horseradish.

    At A Glance This Is What Will Need To Make Whipped Creamy Mashed Potatoes


    chicken stock
    salt and freshly milled black pepper

    Shopping List

    white wine
    pouring cream

    At its worst mashed potato can be grey, gluey and in general a lumpy mass, but at it’s best it’s the show stopper of the holiday feast married up with the gravy.

    It’s an elegant side dish. Velvety, creamy, smooth and buttery that’ll make you want to come back for more, and more. This recipe will help you achieve the perfect whipped creamy mashed potatoes.

    Learn More

    Find more recipe, tips, and ideas

    Cuisine: New American| Technique: Cooking
    Shallots|Yukon Gold Potatoes
    Misc: Side Dish | Food|Recipes

    About Umami

    Umami is an online food and travel magazine for the curious cook that helps people explore the world and expand their taste through stories and recipes.

    Let’s Connect


    Use our tasty search to look for delicious content by ingredient, meal, technique, and more….

    Let us know what you think

    Let us know what you think and share your notes and ideas with other cooks.

    How to Make Horseradish Mashed Potatoes

    In a large pot, boil the potatoes until tender, about 30-40 minutes. You should be able to pierce them easily with a fork.

    Drain the potatoes and then place them back into the pot. Add melted butter and milk and mash with a potato masher until smooth and creamy, adding more milk if necessary.

    Add the rest of the ingredients into the potatoes, and use a spoon to mix until well combined, adding more horseradish if you like a stronger flavor.

    Horseradish Whipped Potatoes

    This is one of 5 recipes from Larissa Prouse for her Festive Holiday Meal. These mashed or whipped potatoes are great any time of the year, but particularly in the fall when the horseradish is fresh and plentiful.

    Author Valerie Lugonja via Larissa Prouse via October 2012 House and Home Magazine



    • 1 ½ cups whole milk
    • ½ cup unsalted butter cubed
    • ½ cup finely grated fresh horseradish
    • 4 pounds Russet or Yukon Gold Potatoes cubed x 2”
    • salt to taste



    About Valerie Lugonja

    Educator, Writer, Gardener and Traveler who believes in buying and eating locally, and most importantly cooking at home! As a brand new Gramsy, so be prepared to hear a lot about this new role in her life!
    Please connect with Valerie to buy a Thermomix Machine!

    You might also enjoy.

    Leave a Reply Cancel reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Mashed Red Potatoes with Horseradish

    My first taste of mashed red potatoes with horseradish was last month at the Smoke + Cedar restaurant in Tacoma (no longer open). Actually, it was served to Don with his prime rib entrée, and I sneaked a bite. Oh, yum, how delicious they tasted, and I mentally added it to my recipe-post list.

    So, last week was Gillian&rsquos birthday dinner at our house, and at her request, I made my any-day meatloaf. When I asked Gillian what she wanted me to fix for her &lsquospecial&rsquo dinner, she said meatloaf. I would not have thought meatloaf to be &lsquospecial&rsquo but Gillian grew up in Ireland and she didn&rsquot eat meatloaf so this was a treat for her. I served it with these mashed red potatoes with horseradish and they added the &lsquospecial&rsquo to our meatloaf birthday dinner.

    I didn&rsquot make the potatoes too creamy but left some chunks with the red skins, mashed them with a potato masher and with Cora helping me, I added horseradish little-by-little until I had the taste I wanted. I am sure these would also be good made in a traditional mashed or whipped potato dish with russet potato but the skins on the reds add a little color.

    This twist on a regular potato mash is easy to prepare and is suitable for heavy meats like pork and beef. If you are looking for something new to replace your regular potato side dish I hope you will try these mashed red potatoes with horseradish. They generated a great compliment from Jon, who said they were the best potatoes he ever had. 🙂

    Make Ahead Horseradish Whipped Potatoes

    I've been making these for a decade, my preferred alternative to french fries. They're sliced potatoes layered either with an infused cream or flavorful stock. You can cook them in a flat dish and then fry them, but I've always liked the way the layers look when I bake it in a deep bread pan. I posted a photo last week and people seemed to like it, so I made a video of it (link at the bottom). Either way, here's the cream/milk version of the recipe -- and if this has a proper name, let me know.

    Fried Gratinated Potatoes / Fried Scalloped Potatoes
    Milk/Cream version

    Garlic, 1 or 2 cloves (optional) Herbs: Bay leaf, Thyme, Rosemary, one or all to taste Cream and/or milk, enough to make 2 cups Potatoes, enough to fill whatever sized dish you are using Cheese, optional. Parmesan and Gruyere are good choices Salt, to taste
    1. Prepare the garlic and herbs.
    2. Add the milk/cream to a sauce pot with the garlic and whatever herbs you will be using.
    3. Heat the milk/cream on a low heat to bring to the simmer. Cover and turn off the heat. Leave until it is room temperature then remove the garlic and herb.
    4. Peel and slice enough potatoes to fit whatever pan you will. be cooking them in. (You do not need to use all of the sauce. You can keep any leftover in the refrigerator for another version later.)
    5. Dip the potato slices in the milk/cream mixture and layer the potato slices in the pan, then add a layer of the sauce and cheese (if using). You can also brush butter or fat onto the each potato layer to deepen the flavor.
    6. Cover and bake in a 350F or 180C oven for 1 hour or until the potatoes are done.
    7. While the dish is still hot, put a sheet of wax paper over it and set upon it something heavy to weigh it down. Doing this will remove all gaps to make clean layers. This step is optional -- unless you are frying.
    8. When the dish reaches room temperature, you can invert and serve or slice and fry.
    9. In a pan add whatever fat you will be using and fry slices of the gratin until golden brown. Alternatively, you can broil slices with a lot less oil, be sure to base the slice to avoid burning.

    Here's the video if you'd like to see.

    When my mother recently passed away, because we are a scattered family, one of my younger brothers had the great idea of setting up a private Facebook page for the immediate family to talk in – mainly about funeral arrangements but also just in general.

    One topic, which I inadvertently started, was about her cooking. It’s fair to say, and she would agree, that cooking was not her forte. She was able to feed us but it was never exciting. That’s me being respectful.

    So we were joking amongst ourselves about that when the subject of her two most ‘original’ recipes came up and we each tried to remember exactly what was in them. Here, to the best of our ability, is what we agreed on.

    Pasta. This had to be Marshall’s macaroni, a Scottish speciality and the only pasta I ever ate until I was about 18 years-old, apart from tinned spaghetti, usually in the form of spaghetti hoops.

    Bacon. This would normally be unsmoked Ayrshire back bacon. Not American bacon!

    Onions. White onions. We didn’t know they came in other colours.

    Tomatoes. Scottish tomatoes are surprisingly good.

    Salt. Common iodised table salt. You know. Natural salt. None of your fancy sea flavoured salt nonsense!

    Pepper. Black pre-ground and stale.

    Boil pasta according to pack instructions. Or a bit longer if you get distracted. Drain.

    Cut bacon into pieces. Chop onion approximately finely. Chop tomatoes into eighths. Fry bacon and vegetables. When ready add drained pasta and mix. Apply seasoning if you remember. Even if you remember, under season.

    During WWII, around 17,000 Polish soldiers were stationed in Scotland, first temporarily in the border areas but later in east Scotland where my mother lived. (Her elder sister married one of them). Family lore has it (from my mother) that she learned this recipe from one or more of those soldiers.

    I’m fairly certain that there was little if anything Polish about it, but suppose its possible it was those soldiers’ attempt to recreate something from home without really knowing the recipe and having to use whatever they could find in the way of ingredients.

    If anyone here is Polish, of Polish descent or just knows more about Polish food than I do knows of any Polish dish that this could even vaguely resemble, I’d love to know. It was memorably distinctive - bright purple. I'm sure it glowed in the dark.

    Pickled beetroot (store bought and pickled in malt vinegar)

    Brown Sauce, preferably HP Sauce.

    Chop all the ingredients except the ketchup and brown sauce into small pieces and mix together.

    Mix ketchup and brown sauce in a 50:50 ratio, and fold into the other ingredients. If too dry, add a little of the beetroot pickling liquid.

    Father's 'recipe' coming up next.

    This was a staple in university because I had no time to cook and no stomach for junk food. I would put everything in the rice cooker and have something warm to eat ready all day long.
    Here is a video so that you can easily understand:

    One recipe done in a slightly different order gives you two of Japan's easiest rice dishes, this one is called TAKIKOMI the other is MAZE GOHAN
    3 cups Rice
    Shiitake Mushrooms (4 or 5)
    Seasonal Mushrooms (1/2 - 1 cup)
    1 Carrot
    1/2 cup sliced Burdock Root (Gobo -- any seasonal vegetable)
    1 pack Konkyaku (has no flavor, adds texture, can omit)
    2 fried tofu (abura age) (adds texture and protein, can omit)
    200 grams Chicken (preferably leg meat)
    2 tablespoons Soy Sauce
    2 tablespoons Mirin (or 1 teaspoon sugar, 2 tablespoons sake)2 tablespoons Sake (this is said to negate any odor)
    Salt to taste
    3 cups Dashi
    (note: the amount of vegetables and chicken is not precisely measured but ratio of rice to dashi is always 1 cup rice to 1 cup dashi. And, myself, I'm a bit carb-phobic, so I only use one cup rice.)

    1. Wash the rice and set aside. Doing this will partly hydrate the rice which is said to improve the texture and flavor.
    2. Slice the vegetables and set aside. (note: some people put the sliced burdock in water to remove bitterness and/or prevent oxidation)
    3. Boil the konyaku and 'fried tofu' separately. Drain, slice, and set aside.
    4. Slice the chicken, with skin, into bite sized pieces and add the soy sauce, mirin, and sake.
    5. Prepare your dashi.
    6. Now that all of your ingredients are ready, combine them either in a rice cooker or a deep sauce pan.
    7. The rice MUST go into the pan first. Make sure it is evenly spread along the bottom.
    8. Place the rest of the ingredients into the pot in any order but do not mix.
    9. Add the dashi.
    10. Set into your rice cooker. (Japanese rice cookers will have a special setting labeled 炊き込み.)
    11. If you are using a stovetop, without stirring the pot, bring it to a boil then cover and reduce the heat to low. Cook for 13 minutes, then turn off the heat. Do not open the pot. Let it steam for an additional 15 minutes.
    12. Stir the takikomi rice and serve.

    100g peeled edamame (or peas, or green beans cut into short segments)

    300g tofu, cut into small cubes
    2 tbsp soy sauce
    1.5 tsp sugar

    3 small cucumbers, julienned
    4-5 small spring onions, thinly sliced
    4 garlic cloves, minced
    apx 4 tsp minced ginger
    3-4 tbsp soy sauce
    2 tbsp miso paste
    2 tbsp sesame paste
    4-5 tbsp lemon juice
    apx 1/3 cup of water
    dry chili flakes to taste
    salt to taste

    Blanch the edamame/peas/beans in salted water and shock in cold water. Drain well.
    Blanch the tofu and drain.
    Mix the tofu with 2 tbsp soy and 1.5 tsp sugar and gently heat in a small pot or in the microwave (the heat helps the tofu absorb the marinade).
    Cook the noodles in plenty of water and wash very well.
    If not serving soon, mix the noodles with a bit of oil.
    If serving all of the amount soon, mix all of the ingredients, otherwise, mix the sauce individually and add it to the noodles and vegetables before serving.
    Add more water as needed to give the sauce a creamy consistency.
    Scatter some toasted sesame seeds for garnish.

    Hi all!!
    I work at an amazing little New Zealand Style ice cream shop in the beautiful Denver Colorado. I was hoping to get a little help on the subject of adding fruit into ice cream after extracting it and ensuring that, when the ice cream is frozen, the fruity bits don't turn into rock hard shards. I am planning on doing a cherry chocolate ice cream and I was going to soak some dried cherries that we're no longer using for something else. I was planning on using some brandy and a ton of sugar, but I was really hoping someone had a tried and true method they could send my way so that I KNOW that the fruit will be luscious as it's frozen. If you have a certain sugar ratio. I know there is the brix test, but to be honest it's been many years since pastry school and I am very rusty. Would love to hear from some of my fellow sugar-heads.
    Thank you!

    Spicy Chipotle Meatloaf Topped with Potatoes Whipped with Horseradish

    While in Virgina last month, one of our meals was a large buffet. My two favourite items at the buffet were the meatloaf with chipotle sauce and the mashed potatoes with horseradish. These two items were surprisingly delicious when mixed together. So, I decided to try to recreate the food at home. And you know what? It was way too spicy! I can handle a medium-spicy dish. Bryan can handle super spicy dishes. Even he told me that my first attempt at recreating the food was delicious, but way too spicy. And it got more spicy the longer I let it sit in the fridge.

    I was disappointed, but I’ll be trying this again soon (with fewer chipotle peppers and a milder horseradish). Despite the spiciness, I tried to eat one small piece at a time. A glass of almond milk at the ready.

    What’s your favourite spicy dish? Have you ever made it too spicy to eat? How did you tone it down enough to enjoy it?

    I’ve adjusted the portions in this recipe to reflect a milder version that I will be making next time.

    Enjoy! I’m off to enjoy the last day of this gorgeous holiday weekend!

    The Galley Gourmet

    You always have the most wonderful recipes and this one may top my list :) Looks absolutely amazing! Pinned this recipe and I'm hoping to whip this out for our Christmas dinner this year!

    You are so sweet! I hope you enjoy the recipe as much as we do:)

    This recipe was clearly invented just for me. We received a 7-pound rib roast as a Xmas gift and this is EXACTLY what I'll be eating with it. Good Lord woman, this sounds amazing.

    What a wonderful gift! Potatoes, cheese, and horseradish-- this dish will certainly be the perfect pairing with your gifted roast. Enjoy!

    Any tips for making this ahead. Broiling it for a few minutes may not be long enough to reheat and reheating prior to broiling may not work for the whipped topping. Your thoughts.

    I cannot speak from experience, but you might have some luck if prepare the potatoes and not the cream. If you prepare the potato and cheese mixture in advance, cool, cover and refrigerate. Bring to room temperature and cover with aluminum foil and reheat in a 350º F oven until heated through. Proceed with the whipped cream topping.

    @Nicole-The Galley Gourmet
    Great tip - I will try it the next time I prepare. First time, it was wonderful. My guests raved about the flavor and texture. Thanks for your passion and creativity.