INGREDIENTS
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5 pounds russet or Yukon gold potatoes, peeled and cut into chunks
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2 sticks salted butter, at room temperature
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One 8-ounce package cream cheese, at room temperature
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1 cup heavy cream
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1 tablespoon horseradish cream
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1/2 to 1 teaspoon seasoned salt
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1/2 teaspoon kosher salt
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1 teaspoon freshly ground black pepper
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1/4 cup finely chopped fresh parsley