My Mother-in-Law's Pickaroon Potatoes Are Secretly Spectacular

They’re buttery, cheesy, and impossibly silky.

By
Anne Wolf
Anne Wolf
Anne Wolf
Anne Wolf is a professional chef, food writer, R&D specialist, and chocolatier. After working in restaurants across the country, Anne shifted to recipe development and food science at America's Test Kitchen and is currently featured on Simply Recipes.
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Published November 24, 2025
Anne Wolf
Casserole dish with a creamy layered casserole topped with grated cheese and parsley part of the dish served with a spoon

Simply Recipes / Frank Tiu
  • Using Yukon Gold potatoes in this casserole creates mashed potatoes that stay smooth and creamy every time.
  • A whipped cream and parmesan topping melts into a rich, luxurious layer at serving.
  • A hint of horseradish gives these potatoes a subtle, lively kick without being overpowering.

My mother-in-law will be the first to admit that she’s a no-frills cook. For her, dinner was always about feeding four kids and my father-in-law—never about fun. My first Thanksgiving with my (now) husband's family was hosted at my in-laws' home, though my husband and I drove up the night before to handle all the cooking.

While we consider the process of executing a big meal to be a fun joint effort, she dreaded the thought of cooking a high-stakes feast, especially with a professional chef joining the family. So, she perched at the island to chat for most of the day, except for when it was her turn to reluctantly make her reliable contribution: the mashed potatoes.

It was love at first bite. She had set the expectations low, but what landed on the table was anything but. She had hustled me! Her Pickaroon potatoes were buttery, cheesy, and impossibly silky. They had a subtle horseradish tingle, finished with an ethereal cloud of paprika-scented whipped cream that slowly melted into a parmesan cream sauce.

Come on. She may not love cooking, but in this one dish, she’s a quiet master. Like it or not, she’s now permanently on mashed potato duty—even though we're hosting this year.

A baked casserole with a serving spoon scooping from a corner topped with bread crumbs and parsley

Simply Recipes / Frank Tiu

Colorado Roots

Born and raised in Denver—back when it was still more cowboy town than bustling city—my mother-in-law's Pickaroon potatoes tie back to her Colorado upbringing. The original recipe came from the Colorado Cache Cookbook: A Goldmine of Recipes, a community collection from the Junior League of Denver.

While the origins of the recipe’s name remain a mystery, one theory traces it to picaroon, meaning “pirate” or “rogue.” The touch of horseradish certainly gives the dish a spicy, rebellious edge to match. Alternatively, it may take its name from the pickaroon—a wood-handled logging tool with Alpine roots.

The cookbook recipe makes sure to include the quaint note: "a super accompaniment to a grilled steak after a day on the slopes." You can't get much more Colorado than that. 

Pick the Perfect Potato

When it comes to mashed potatoes, Russets or Idahos are a common go-to. Their high starch content and low moisture creates an airy, cloudlike texture when everything goes as planned, but they're also finicky and prone to turning gummy at the slightest overmix.

Since this recipe uses a stand mixer, you need a potato that can handle some rough treatment without turning to glue—something Russets simply can't do. Yukon Gold potatoes are far more forgiving. With their balanced starch and moisture, they whip up consistently smooth and creamy every time, even after a good beating in the mixer. 

Casserole dish with a creamy texture and garnished with cheese and herbs

Simply Recipes / Frank Tiu

Tips for the Best Mashed Potatoes

  • Ensure even cooking: Be sure to cut the potatoes into a consistent size and always start cooking the potatoes in cold water. If you drop the potatoes into hot or boiling water, the outsides of the potatoes cook and soften while the middles stay hard and crunchy, resisting a silky-smooth mash.
  • Warm the butter and milk: This tiny step makes a big difference. Gently warming the butter and milk helps the fats and dairy incorporate smoothly into the hot potatoes, resulting in a creamier texture.

How to Make Pickaroon Potatoes Ahead

While the whipped cream topping should be made just before serving, you can make and freeze the mashed potato base of this recipe in advance. Follow the instructions for freezing and reheating these make-ahead mashed potatoes, then top with the whipped cream just before serving.

A serving dish containing a casserole with a spoon scooping into it showing a creamy and textured interior

Simply Recipes / Frank Tiu

Pickaroon Potatoes

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 6 to 8 servings

You can easily double this recipe. Use two 9x13-inch baking dishes and note that whipping the cream and potatoes may take a bit longer for a double batch.

Keep Screen Awake

Ingredients

  • 3 pounds (6 to 8 medium) Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks

  • 2 1/2 teaspoons salt, divided, plus more to taste

  • 1 cup cold heavy cream

  • 4 tablespoons unsalted butter

  • 1/4 cup whole milk

  • 3 to 6 tablespoons prepared horseradish, to taste

  • 1/4 cup (about 1 ounce) grated parmesan cheese

  • 1/2 teaspoon smoked paprika

  • 2 tablespoons minced fresh parsley, optional

Method

  1. Cook the potatoes:

    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. Meanwhile, whip the cream:

    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. Heat the butter and milk:

    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. Drain and whip the potatoes:

    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. Finish the potatoes:

    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.

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Nutrition Facts (per serving)
336 Calories
18g Fat
39g Carbs
7g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 336
% Daily Value*
Total Fat 18g 23%
Saturated Fat 11g 56%
Cholesterol 53mg 18%
Sodium 801mg 35%
Total Carbohydrate 39g 14%
Dietary Fiber 4g 15%
Total Sugars 4g
Protein 7g
Vitamin C 19mg 97%
Calcium 93mg 7%
Iron 2mg 11%
Potassium 988mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.