Ingredients Jump to Instructions ↓

  1. 2 pounds Yukon Gold potato es, peeled and diced

  2. 1/2 cup (1 stick) butter

  3. cup heavy cream

  4. 1/2 tablespoon dried dill

  5. 3 ounces cream cheese, softened

  6. 2 tablespoons bottled horseradish

  7. Salt and ground black pepper , to taste

Instructions Jump to Ingredients ↑

  1. Place the potatoes in a large pot. Add enough water to cover the potatoes by 1 inch. Bring to a boil over high heat, then lower the temperature to medium-high to maintain a low boil. Cook until tender, about 25 minutes.

  2. During the final 5 to 10 minutes of cooking, in a small saucepan over medium-low heat, combine the butter, cream, and dill. Once the butter melts, mix well and set aside.

  3. Drain the potatoes. Return them to the pot and mash them.

  4. Use an electric mixer, whisk, or masher to lightly beat the potatoes. Mix in the butter and cream mixture, then the cream cheese and horseradish. Season with salt and pepper.


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