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