Instructions: Preheat oven to 450 degrees. In pot, 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.

Reserve 1/4 cup sour cream and 1 tablespoon chives to use later in topping.

Return potatoes to pot. Mash potatoes with milk, salt, remaining sour cream, and chivies. Spoon potato mixture into shallow 2 1/2 quart casserole.

In 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.

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.]

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