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Ingredients:
2 1/4 lb Medium Yukon Gold potatoes, peeled, quartered
4 Tbs Extra-virgin olive oil
6oz Sundried Tomato Horseradish Dip
Prep: Cook potatoes in large saucepan of boiling
salted water until tender, about 20 minutes.
Drain, reserving 1 cup cooking liquid.
Place in large microwave-safe bowl. Add
3 tablespoons oil. Mash until potatoes are
smooth, adding remaining 1 tablespoon oil,
if desired, and reserved cooking liquid by 1/4
cupfuls to moisten to desired consistency.
Mix in Sundried Tomato Horseradish Dip. Season to taste with
salt and pepper.
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