Sylvia Fountaine's upcoming story on bright and crisp cranberries features a pot roast recipe that pairs especially well with her lightened up but flavorful horseradish mashed potatoes.

To whet your appetite for Wednesday's Food section in The Spokesman-Review, we're sharing that recipe here:

Light Horseradish Mashed Potatoes

2 pounds potatoes (red, white or Yukon gold), scrubbed with skins on

1 tablespoon prepared horseradish, or fresh and grated to taste

½ cup light sour cream

1 tablespoon butter (optional)

1 teaspoon salt

¼ teaspoon white pepper

2 teaspoons granulated garlic

Cut potatoes in half or into 1-inch thick pieces, place in a medium pot and completely cover with water. Bring to a boil, cover and simmer on medium low heat until fork tender, about 20 to 25 minutes. Drain well. Mash, and whisk in the rest of the ingredients. Keep warm in a baking dish in the oven until ready to serve.

Happy Thanksgiving!