Potato, Leek and Horseradish Bake

This simple baked dish elevates traditional mashed potatoes to an entirely new level of warmth, creaminess, and comfort. Sautéed leeks add a touch of lightness and prepared horseradish brings just a hint of vinegary heat.

Serves: 4Hands-on: 15 minutesTotal: 50 minutesDifficulty: Easy

Serves: 4


  • 2 1⁄2 lbs. red potatoes, peeled and cubed
  • 1 tsp. kosher salt, divided
  • 1⁄2 tsp freshly ground black pepper
  • 6 Tbsp. unsalted butter, divided
  • 1 large leek, greens removed and chopped
  • 1⁄2 cup half and half
  • 1⁄2 cup shredded Parmesan cheese
  • 1⁄2 cup baby spinach
  • 1⁄4 cup cream cheese
  • 2 tsp. prepared horseradish
  • 1⁄2 cup panko breadcrumbs


  • Bring a large pot of water to boil over high heat with 1⁄2 teaspoon salt and add the potatoes. Cook until easily pierced with a fork, about 10 to 12 minutes.
  • Meanwhile, heat 1 tablespoon butter in a small saucepan. Add leek and sauté until softened, about 3 minutes. Reserve.
  • Preheat oven to 375°F.
  • Drain potatoes and add salt, pepper, half and half, and 4 tablespoons butter. Mash gently until potatoes are well combined and lumps are gone. Fold in leeks, Parmesan, spinach, cream cheese, and horseradish.
  • Transfer mixture to a medium baking dish. Top with panko and remaining butter. Bake until golden brown, about 20 minutes.