Cranberry Brisket with Horseradish Mashed Potatoes

Directions

1. Place brisket in a greased 13-in. x 9-in. baking dish. Combine the cranberry sauce, ginger ale, cranberries and soup mix; pour over meat. Cover and bake at 375° for 2 hours.
2. Uncover; bake 1 hour longer or until meat is tender, basting occasionally. Meanwhile, place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
3. Drain potatoes; mash with milk, butter and horseradish. Let brisket stand for 5 minutes; thinly slice across the grain. Serve with cooking juices and mashed potatoes.