3 pounds Russet potatoes, peeled and quartered
1/2 C. buttermilk
1/4 tsp. salt
1 T. horseradish

Boil the potatoes until very soft, about 20 minutes. Drain, cover with a clean dish towel and leave on the stove with the heat off for 5 minutes or until thoroughly dried out and floury on top. Mash and stir in the buttermilk, salt and horseradish.

Yield: 8 servings
Calories: 74
Fat: 0g
Fiber: 1g