Ingredients for Pickaroon Potatoes
- 2 pounds of russet potatoes
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup milk
- Salt And Pepper
- Whipping Cream
- Cheddar Cheese
- 2 tablespoons prepared horseradish
- Paprika to taste
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How to Make Pickaroon Potatoes
- Peel and wash 2 pounds of potatoes. Cut into 1-inch chunks.
- Place potatoes in a large pot and cover with salted boiling water. Boil for 15-20 minutes, or until tender.
- Drain the potatoes thoroughly.
- Return potatoes to the pot and mash with 1/2 cup (1 stick) of unsalted butter and 1/2 cup of milk until smooth.
- Beat the mashed potatoes with an electric mixer until light and fluffy.
- Stir in 2 tablespoons of prepared horseradish, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Pour the mashed potatoes into a greased 9x13 inch casserole dish.
- Top with 1 cup of whipped cream, 1/4 cup of shredded cheddar cheese, and a sprinkle of paprika.
- Bake in a preheated 350°F (175°C) oven for 20-25 minutes, or until golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
12g
Fat
41g
Carbs
21g