Cranberry Brisket With Horseradish Mashed Potatoes

• 1 fresh beef brisket (3 to 4 pounds)
• 1 can (14 ounces) whole-berry cranberry sauce
• 1 can (12 ounces) ginger ale
• 1/2 cup dried cranberries
• 1 envelope onion soup mix
• 8 medium potatoes, peeled and quartered
• 1/3 cup milk
• 1/4 cup butter, cubed
• 2 tablespoons prepared horseradish

1. Place brisket in a greased 13-in. x 9-in. baking dish. Combine the cranberry sauce, ginger ale, cranberries and soup mix; pour over meat. Cover and bake at 375u0b0 for 2 hours.
2. Uncover; bake 1 hour longer or until meat is tender, basting occasionally. Meanwhile, place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
3. Drain potatoes; mash with milk, butter and horseradish. Let brisket stand for 5 minutes; thinly slice across the grain. Serve with cooking juices and mashed potatoes.

fresh beef brisket, wholeberry, ginger ale, cranberries, onion soup, potatoes, milk, butter, horseradish

Taken from www.tasteofhome.com/recipes/cranberry-brisket-with-horseradish-mashed-potatoes/ (may not work)