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Chef with red wine glass


Makes 8 servings
Each serving equals one 5 A Day serving

2 lbs potatoes, washed, with skins left on
½ tsp salt
½ tsp thyme
¾ cup Half and Half cream, fat free
3 Tbsp unsalted butter
¼ lb horseradish root, peeled and cut into 3 inch pieces
¼ tsp black pepper

In a large pot, combine 2 quarts cold water and salt. Bring to a boil over high heat.

Add potatoes and horseradish. Bring back to a boil; lower the heat to maintain a simmer and cook until fork tender, about 20 minutes.

Drain the potatoes and horseradish and return to the pot.

Put the milk and butter in a saucepan, and heat over medium-high heat until the butter melts and the milk is hot.

Remove pan from the heat and pour over the potatoes and horseradish.

Mash the potatoes and horseradish through the food mill, ricer, or by hand into a pot.

Season with pepper.
Warm over low heat.
Serve immediately.

Nutritional analysis per serving: Calories 154, Protein 4g, Fat 4g, Percent Calories From Fat 26%, Cholesterol 11mg, Carbohydrates 25g, Fiber 4g, Sodium 146mg.

Source: Melissa’s World Variety Produce


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