Mashed Yukon Gold Potatoes With Horseradish Butter

• Horseradish butter:
• Cooking spray
• 1 tablespoon minced shallots
• 1/4 cup butter, softened
• 1 tablespoon chopped fresh parsley
• 2 teaspoons prepared horseradish
• Potatoes:
• 6 1/2 cups cubed peeled Yukon gold potatoes (about 2 1/2 pounds)
• 1 bay leaf
• 1/4 cup 1% low-fat milk
• 1/4 cup fat-free, less-sodium chicken broth
• 1/4 cup reduced-fat sour cream
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. To prepare horseradish butter, heat a small nonstick skillet over medium heat. Coat pan with cooking spray. Add shallots to pan; cook 1 minute. Remove from heat; cool.
2. Combine shallots, butter, parsley, and horseradish in a small bowl; blend well. Transfer butter mixture to a sheet of plastic wrap. Shape butter mixture into a 3-inch-long log, using plastic wrap to help mold. Wrap log tightly in plastic wrap, and refrigerate until firm.
3. To prepare potatoes, place potatoes and bay leaf in a large saucepan; cover with water. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender; drain. Discard bay leaf. Press potatoes through a ricer or food mill into a large bowl. Combine milk and broth in a microwave-safe dish. Microwave at HIGH 1 minute or until warm. Add milk mixture, sour cream, salt, and pepper to potatoes, stirring until well blended. Serve with horseradish butter.

horseradish butter, cooking spray, shallots, butter, parsley, horseradish, potatoes, gold potatoes, bay leaf, milk, chicken broth, sour cream, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/mashed-yukon-gold-potatoes-with-horseradish-butter (may not work)