Horseradish Mashed Potatoes
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.