Mashed Potatoes with Horseradish Cream Recipe By : Good Housekeeping November 1998 Serving Size : 12
4 lbs peeled Yukon Gold potatoes -- cut into chunks 8 oz reduced-fat sour cream 3 tablespoons snipped fresh chives 1/2 cup 2% low-fat milk -- warmed 1 teaspoon salt 1/4 cup light mayonnaise 2 tablespoons prepared white horseradish 1/4 teaspoon coarsely ground black pepper chives for garnish Preheat oven to 450F. In 6-quart saucepan, place potatoes and enough water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 15 minutes or until potatoes are fork tender; drain. Meanwhile, reserve 1/4 cup sour cream and 1 tablespoon chives to use later in topping. Return potatoes to saucepan. Mash the potatoes with milk, salt, remaining sour cream, and chives. Spoon potato mixture into shallow 2 1/2-quart casserole. In small bowl, stir mayonnaise with horseradish, pepper, reserved sour cream and chives. Spread horseradish mixture over potatoes. Bake potatoes 20 minutes or until hot and bubbly and top is lightly browned. Garnish with chives. http://groups.yahoo.com/group/simply-side-dishes/ Stuck in a rut? Need new side dishes? ____________________________________________________________________________________ Never miss a thing. Make Yahoo your home page. http://www.yahoo.com/r/hs
