Instructions

1. Place potatoes in a large pot and add cold water to cover by  one inch.
2. Add a large pinch of salt and bring to a boil over high heat, then reduce heat to medium-low. Cover with a lid slightly ajar and gently simmer until the potatoes are tender, about 15 minutes.
3. Drain the potatoes into a colander then return to the same pot. Shake and stir with a wooden spoon over very low heat until dry.
4. Using a potato masher, mash coarsely.
5. Add 1/2 cup butter a few pieces at a time, using a hand mixer to beat the butter into the potatoes until blended. Beat in the cream cheese, adding a few pieces at a time. Beat in the horseradish.
6. With the hand mixer, gradually beat the cream into the potatoes, beating until the potatoes are light and fluffy, four to five minutes. Season well with salt and pepper.
7. Stir in the scallions.
8. Preheat the oven to 350F.
9. Brush a 6-cup baking dish with one tablespoon of melted butter.
10. Place potatoes into the prepared baking dish. Use a spatula to create peaks across the surface of the potatoes.
11. Drizzle potatoes with the remaining melted butter and sprinkle with paprika.
12. Bake, uncovered, until the whipped potatoes are heated through and the top is golden, about 40 minutes.