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Mashed Potatoes with Horseradish Cream

  • 25minutes
  • 130calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 pound(s) (about 12 medium)

  2. Yukon Gold potatoes , peeled and cut into 1-inch chunks

  3. 1 container(s) (8 ounces)

  4. reduced-fat sour cream

  5. 3 tablespoon(s) snipped fresh chives

  6. 1/2 cup(s) reduced-fat (2 percent) milk , warmed

  7. 1 teaspoon(s) salt

  8. 1/4 cup(s) light mayonnaise

  9. 2 tablespoon(s) prepared white horseradish

  10. 1/4 teaspoon(s) coarsely ground black pepper

  11. Chives , for garnish

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450 degrees F. 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.

  2. Meanwhile, reserve 1/4 cup sour cream and 1 tablespoon chives to use later in topping.

  3. Return potatoes to saucepan. With potato masher, mash potatoes with milk, salt, remaining sour cream, and chives. Spoon potato mixture into shallow 2 1/2-quart casserole.

  4. In small bowl, stir mayonnaise with horseradish, pepper, reserved sour cream, and reserved chives. Spread horseradish mixture over mashed potatoes.

  5. Bake potatoes 20 minutes or until hot and bubbly and top is lightly browned. Garnish with chives.

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