Horseradish Mashed Potatoes

Make scrumptious potato cakes with leftover Horseradish Mashed Potatoes. Scoop potatoes into golf ball-size balls. Flatten; dip in melted butter, then crushed cornflakes. Bake at 375F until heated through.

Ingredients

8 medium russet potatoes, peeled, chopped

2 tsp salt, divided

4 Tbsp butter or margarine

1/4 cup skim milk

3/4 cup reduced-fat sour cream

3 Tbsp prepared horseradish

1 tsp chopped fresh chives

Directions

1. Place potatoes in a large pot; add 1 teaspoon salt and enough water to cover. Bring to a boil. Cook until potatoes are very tender, about 20 minutes. Drain.

2. Add butter and remaining salt to pot. Stir well. Mash potatoes with a masher or whip with an electric mixer at high speed, gradually adding milk, until smooth.

3. Add sour cream and horseradish to pot; mix well.

4. Whip potato mixture with an electric mixer or fork until fluffy. Spoon into a serving bowl. Top with chives.