Creamy Horseradish Carrots

2 lbs carrots
1 c. mayonnaise
2 T.bottled hoseradish
1 t. salt
1 T. chopped parsley
1 t. paprika
1 T. parmesean cheese
2 T. chopped dried onion
1/2 c. crush potato chips
       or panko break crumbs

Preheat oven to 375. Bring a large saucepan of water to boil. Add carrots and cook until tender, about 10 minutes. Drain carrots, reserve 1/2 c. of the cooking liquid for later.

Place carrots in a baking dish. Whisk together mayo, horseradish and salt. Pour over the carrots. In a small bowl mix the remaining ingredients and sprinkle over the carrots. Bake for 15-20 minutes. Serves 6-8.