My Mother-in-Law's Pickaroon Potatoes Are Buttery, Cheesy Perfection

Instructions

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1. 1 Place the potatoes in a large saucepan. Add cold water to the pan until the potatoes are covered by at least 1 inch. Add 1 teaspoon of salt to the water. Bring the water to a boil over high heat, then reduce the heat to low to maintain a simmer, and cover. Cook until the potatoes are easily pierced with a fork, 18 to 22 minutes.
2. 2 While the potatoes are cooking, place the cream and 1/2 teaspoon salt in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium speed until foamy, about 1 minute. Increase the speed to medium-high and whip the cream until stiff peaks form, 1 to 3 minutes. Transfer to a clean bowl and set aside.
3. 3 In a microwave-safe bowl or measuring cup, combine the butter and milk. Microwave until the butter is melted and milk is warm, about 1 minute. (You can also heat these in a small pot over low heat for about 3 minutes.)
4. 4 Drain the cooked potatoes and place them in the now-empty mixer bowl. Add the warmed milk-butter mixture, horseradish, and remaining 1 teaspoon salt. Using the paddle attachment, beat the potatoes on medium speed until mostly smooth and fluffy, about 1 minute, scraping down sides of the bowl halfway through. Taste and season with more salt as desired.
5. 5 Transfer the whipped potatoes to a 9x13-inch baking dish, using a spatula to smooth the top. Dollop and spread the whipped cream over the top of the mashed potatoes and sprinkle evenly with the parmesan, smoked paprika, and parsley, if using. Serve immediately. You can store leftovers in a covered, airtight container in the refrigerator for 3 to 5 days. The whipped cream will collapse, but you can just stir the cream into the mash as you reheat them for an extra-luxurious mashed potato. My favorite way to reheat mashed potatoes is to just put them in the microwave, covered, for a couple minutes and stir before serving. Love the recipe? Leave us stars and a comment below!