Name: Whipped Potatoes with Horseradish
Yield: Makes 8 to 10 servings
Ingredients: 2 tablespoons unsalted butter, melted, divided, plus 1/2 cup (1 stick), cut into 1" cubes, room temperature; 2 1/2 pounds russet potatoes, peeled, cut into 2" pieces; Kosher salt; 4 ounces cream cheese, cut into 1" 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

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Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell

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

Recipe notes

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