As Good as Mashed Potatoes But Fat Free!

Ingredients:

  • 4 medium Idaho® potatoes (about 1 1/2 pounds), scrubbed
  • 1 1/4 cups water
  • 4 cloves garlic, minced
  • 4 tablespoons parsley, chopped
  • 3 dashes Tabasco® pepper sauce
  • 1 teaspoon salt
  • 1 teaspoon yellow mustard
  • 2 teaspoons grainy mustard
  • 2 teaspoons prepared horseradish
  • 1/4 cup fat-free sour cream

Directions:

  1. Pare the potatoes or leave skin on, according to taste. Cut into 1 inch cubes, and place in heavy medium saucepan. Add water, garlic, parsley, Tabasco and salt, bring to a boil over medium-high heat.
  2. Reduce heat, cover and let cook for about 20 minutes, stirring and breaking potatoes up with a fork. Add more hot water if potatoes seem too dry.
  3. Continue stirring and mashing potatoes for about 5 minutes until the water is absorbed and the potatoes are soft and lumpy.
  4. Remove from heat, stir in the mustards, horseradish and sour cream.
Print Recipe

Yield: 4 - 6 servings
Calories: 110
Sodium: 447 mg
Fat: 0
Protein: 3 g
Cholesterol: 0

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