Whipped Potatoes with Horseradish
['2 tablespoons unsalted butter, melted, divided, plus 1/2 cup (1 stick), cut into 1" cubes, room temperature', '2 1/2 pounds russet potatoes, peeled, cut into 2" pieces', 'Kosher salt', '4 ounces cream cheese, cut into 1" cubes, room temperature', '2 tablespoons prepared horseradish', '2/3 cup whole milk, warmed', 'Freshly ground black pepper', '1 bunch scallions, white and pale-green parts only, minced (about 2/3 cup loosely packed)', 'Hungarian sweet paprika']
Brush an 8x8x2" or other 6-cup baking dish with 1 tablespoon melted butter. Place potatoes in a large pot and add cold water to cover by 1". Add a large pinch of salt; bring to a boil, then reduce heat to medium-low. Cover with lid slightly ajar and gently simmer until potatoes are tender, about 20 minutes.
Drain potatoes; return to same pot. Shake and stir with a wooden spoon over very low heat until dry. Then, using a potato masher, mash coarsely. Using a hand mixer, beat 1/2 cup butter into potatoes, a few pieces at a time, until blended. Beat in cream cheese, adding a few pieces at a time, then horseradish. With motor running, gradually add milk, beating until potatoes are light and fluffy, 4-5 minutes. Season well with salt and pepper.
Stir in scallions. Scrape potatoes into prepared dish.3 Use a spatula to create peaks across the surface. Drizzle potatoes with remaining 1 tablespoon melted butter and sprinkle with paprika. DO AHEAD: Potatoes can be made 1 day ahead. Let stand at room temperature to cool. Cover and chill.
Preheat oven to 350°F. Bake potatoes, uncovered, until they are heated through and top is golden, about 40 minutes (if chilled, add 10 minutes).
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