4 lbs Yukon Gold potatoes (about 12 med), peeled and cut into 1 inch chunks
1 container (8 oz) reduced-fat sour cream
3 tablespoon snipped fresh chives
1/2 cup reduced-fat (2%) milk, warmed
1 teaspoon salt
1/4 cup light mayonnaise
2 tablespoon prepared white horseradish
1/4 teaspoon coarsely ground black pepper
chives for garnish
Preheat oven to 450 deg F.
In a 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. With a potato masher, mash potatoes with milk, salt remaining sour cream and chives. Spoon potato mixture into shallow 2-1/2 quart casserole.
In a small bowl, stir mayonnaise with horseradish, pepper, reserved sour cream and reserved chives. Spread horseradish mixture over mashed potatoes.
Bake potatoes 20 minutes or until hot and bubbly and top is lightly browned. Garnish with chives.
Makes 10 cups or 12 accompaniment servings.
Each serving: about 130 cal, 4g pro, 25g carb, 2g total fat (0g sat), 2g fibre, 7mg chol, 275 mg sodium.