HORSERADISH GLAZED MASHED POTATOES

Serves: 8 8 cups (2 L) cubed peeled Yukon gold potatoes

1 cup (250 mL) light sour cream 1/4 cup (60 mL) hot milk

2 tbsp (30 mL) butter

1 tsp (5 mL) salt

1/4 cup (60 mL) finely chopped green onion Horseradish glaze (see recipe)

1. Boil potatoes in salted water until tender; drain. Add sour cream, hot milk, butter and salt.

2. Using low speed of an electric mixer, beat mixture for 1 minute or just until smooth.

3. Stir in green onion. Spoon potato mixture into a greased shallow 3 quart (3 L) baking dish.

4. May be prepared to this point and refrigerated for up to 24 hours. Remove from refrigerator and let stand for 20-30 minutes.

5. Spread horseradish glaze over potato mixture. Bake, uncovered, at 350 F (175 C) for 45-50 minutes or until lightly browned and heated through.