Print
Email
Add a photoServings: 1
Ingredients
- 4 lb Yukon Gold potatoes peeled cut into 1 inch chunks
- 1 ct reduced fat lowfat sour cream (8 ounce.)
- 3 Tbsp. snipped fresh chives
- 1/2 c. reduced-fat (2%) lowfat milk warmed
- 1 tsp salt
- 1/2 c. light mayonnaise
- 2 Tbsp. prepared white horseradish
- 1/4 tsp grnd black pepper chives for garnish
Directions
- Preheat oven to 450 degrees. In pot, place potatoes and sufficient water to cover. Heat to boiling over high heat. Reduce heat to low, cover and simmer 15 min or possibly till potatoes are fork-tender. Drain.
- Reserve 1/4 c. lowfat sour cream and 1 Tbsp. chives to use later in topping.
- Return potatoes to pot. Mash potatoes with lowfat milk, salt, remaining lowfat sour cream, and chivies. Spoon potato mix into shallow 2 1/2 qt casserole.
- In small bowl, stir mayonnaise with horseradish, pepper, reserved lowfat sour cream and reserved chives. Spread horseradish mix over mashed potatoes.
- Bake potatoes 20 min or possibly till warm and bubbly and top is lightly browned. Garnish with chives.
- Makes 10 c..
- Sandy Says: I love to cook and entertain at home. Every Christmas Eve I cook the same main course and potato dish and everyone loves it. [Note: The main course dish is Pork Roast with Cranberry Pecan Butter Sauce, also in the swap cookbook.]
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
