During the 12 Days of Christmas, the foodies at Chop on the Block will be featuring a holiday recipe. We hope you enjoy our selections.

Many folks feel that a holiday meal just isn't complete without comforting mashed potatoes. This classic mashed potato dish was inspired by an old Swanson Broth recipe but has been modified to include garlic and horseradish sauce. This dish serves six but can be doubled to accommodate a larger crowd.

Ingredients:

3 1/2 cups chicken broth
5 large Russet or Yukon Gold potatoes, cut into 1-inch pieces
1/2 cup light cream
2 tbsp. butter
2 tbsp. fine horseradish sauce
3 cloves of garlic, peeled, crushed and minced
Generous dash ground black pepper and salt

Directions:

Peel and dice potatoes, making sure all are relatively the same size. Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to medium. Cover and cook for 15-20 minutes or until the potatoes are tender and fall apart when poked with fork. Drain, reserving the broth.

Mash the potatoes with 1/4 cup broth, cream, butter, garlic, horseradish sauce, black pepper and salt. Add additional broth, if needed, until desired consistency. Let stand for 5 minutes so that mixture thickens and then serve.

Coming tomorrow: Green Beans Almondine