MASHED POTATOES WITH HORSERADISH & CHIVES
SERVES 12
PREP: 20 min
COOK: 20 min
PER SERVING: 29 cents
PLANNING TIP: Prepare up to 2 days ahead, spoon into a
shallow 2-qt
baking dish or
microwave-safe dish, cover and refrigerate. To serve,
heat covered in microwave or bake in a 350°F oven 30 minutes.
41/2 Ib Yukon gold or baking
potatoes, peeled and cut in 1 1/2-inch chunks
2 1/2 tsp salt
6 Tbsp (3/4 cup) butter, cut
in small pieces
1 1/2 cups 1 % lowfat milk,
heated until hot
1 bottle (6 oz) white
horseradish, drained
1/2 cup finely snipped
chives
3/4 tsp freshly ground black
pepper
Garnish: snipped chives
1.
Cook
potatoes and 1
tsp salt in a large pot with water to cover 20 minutes or until potatoes are
tender when pierced. Drain in a colander; return while hot to pot.
2.
Mash
using a potato masher. Stir in butter, heated milk, horseradish, chives, remaining 1 1/2 tsp salt and pepper. Spoon into serving
dish. Garnish with chives.
Per serving: 172 cat, 4 g
pro, 26 g car, 3 g fiber, 6 g fat (4 g saturated fat), 17 mg chol, 514 mg sod