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Whipped Yukon Gold Potatoes with Horseradish

Ben Fink

Yield: 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

Nutritional Information

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


  • 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.


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Reviews (1 review)

  • QuakerJason | 12/01/2008

    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.

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