My Recipe Box

Whipped Yukon Gold Potatoes with Horseradish


Yields 14 cups.

The slightly tangy horseradish flavor of these potatoes pairs well with the cider gravy.

  • 5 lb. Yukon Gold potatoes
  • 3 Tbs. salt
  • 1/2 lb. (16 Tbs.) unsalted butter
  • 1-1/2 cups light cream
  • White pepper to taste
  • 6 oz. prepared horseradish

Peel and quarter the potatoes and cover with cold water. You can hold the potatoes this way at room temperature for 6 hours ahead of cooking (or for a day ahead in the refrigerator).

Drain the potatoes, put them in a 6-qt. pot, and cover with water. Add 1 Tbs. salt. Bring to boil, reduce to a gentle boil, and cook until fork-tender, 25 to 30 minutes. Pour off the water and let the potatoes cool. (If they sit in water off the heat, they'll turn pasty.)

In an electric mixer with the whisk attachment, whip the potatoes until smooth, about 1 min.; add the butter and mix until melted and combined, about 30 seconds. Add the cream, 2 Tbs. salt, and pepper; whip until smooth and creamy, about 2 min., scraping down the sides of the bowl frequently. (You can also use a food mill.) Fold in the horseradish and combine well.

To keep the potatoes warm -- Put an inch of water in the pot the potatoes were cooked in and set over low heat. Put the potatoes in a mixing bowl, cover with foil, and put the bowl on top of the pot. You can hold the potatoes like this for at least 2 hours; just maintain the water level and keep the heat low.

nutrition information (per serving):
Size : per 1/2 cup, Calories (kcal): 160, Fat (kcal): 9, Fat Calories (g): 80, Saturated Fat (g): 6, Protein (g): 2, Monounsaturated Fat (g): 3, Carbohydrates (mg): 17, Polyunsaturated Fat (mg): 0, Sodium (g): 720, Cholesterol (g): 25, Fiber (g): 2,

Photo: Ben Fink

This was delicious, but I have a couple of criticisms or cautions if you try this. First, I found it to be fairly salty, and that's coming from a guy who likes salt. Rather than salting as the recipe suggests, I suggest you salt to taste. Second, I had a problem with the consistency. I folded the prescribed amount of wet ingredients in, and the result was too loose for my taste. As with the salt, I suggest folding in the wet ingredients a little at a time until it reaches the taste and consistency you prefer. Overall, however, this recipe was delicious.

Cookbooks, DVDs & More