Peel and cube two large Idaho potatoes, and peel a generous quantity of garlic cloves (I used six very large ones). Boil them together in salted water for 20 minutes or until very tender, and then mash them together as in making mashed potatoes. Stir in 1/4 cup "light" sour cream and salt, pepper and grated (or bottled) horseradish to taste, at least two heaping tablespoons. The tang of the sour cream and the heat of the horseradish and the aroma of the garlic make this the gutsiest, lustiest bowl of mashed taters you've ever tasted!