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Recipes Side Dishes Potatoes and Yams
Recipes Side Dishes Potatoes and Yams
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| Servings: | 6 |
| Author Notes: | The Idaho Potato Commission shared this fabulous fat-free recipe with us. 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. As good as regular mashed potatoes (but fat free!), this recipe uses a unique combination of garlic, Tabasco sauce, mustard, and horseradish to spice up an American favorite. |
| Ingredients: |
4 medium Idaho Potatoes (about 1 1/2 pounds), scrubbed
1 1/4 cup 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 |
| Instructions: |
Peel 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. |
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