As Good as Mashed Potatoes But Fat Free

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As Good as Mashed Potatoes But Fat Free

 

4 medium Idaho Potatoes (about 1 1/2 pounds), scrubbed

1 1/4 cups water

4 cloves garlic, minced

4 tbsps. parsley, chopped

3 dashes tabasco pepper sauce

1 tsp. salt

1 tsp. yellow mustard

2 tsps. grainy mustard

2 tsps. prepared horseradish

1/4 cup fat-free sour cream

 

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. 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. Continue stirring and mashing

potatoes for about 5 minutes until the water is absorbed and the

potatoes are soft and lumpy.

Remove from heat, stir in the mustards, horseradish and sour cream.

Note: If there are any leftovers, use for a great potato salad by

adding chopped onion, celery, pickles, hard cooked eggs and some fat-

free mayonnaise or sour cream.

Makes 4 to 6 servings.

Calories, 110; Cholesterol, 0 mg.; Sodium, 447 mg.; Protein, 3 g.;

Carbohydrate, 25 g.; Fat, 0 g. Fiber 1 g. Points 2.