As Good As Mashed Potatoes (But Fat Free) Recipe - Cooking Index
As Good As Mashed Potatoes (But Fat Free) Recipe - Cooking Index
If there are any leftovers, make a great potato salad by adding chopped onion, celery, pickles, hard-cooked eggs and fat-free mayonnaise or sour cream.
Type: Vegetables| 4 tablespoons | 60ml | Potatoes - (abt 1 1/2 lbs) - scrubbed (medium) |
| 1 1/4 cups | 296ml | Water |
| 4 | Garlic cloves - minced | |
| 4 tablespoons | 60ml | Chopped parsley |
| 3 teaspoons | 15ml | Hot-pepper sauce |
| 1 teaspoon | 5ml | Salt |
| 1 teaspoon | 5ml | Yellow mustard |
| 2 teaspoons | 10ml | Grainy mustard |
| 2 teaspoons | 10ml | Prepared horseradish |
| 1/4 cup | 59ml | Fat-free sour cream |
Pare potatoes or leave skin on, according to taste. Cut into 1-inch cubes; place in heavy medium saucepan. Add water, garlic, parsley, hot sauce and salt.
Bring to a boil over medium-high heat. Reduce heat, cover and let cook for about 20 minutes, stirring and breaking the potatoes up with a fork, adding more hot water if potatoes seem too dry. Continue stirring and mashing the potatoes for about 5 minutes until the water is absorbed and the potatoes are soft and lumpy. Remove from heat, stir in mustards, horseradish and sour cream.
Source:
St. Louis Post-Dispatch - 10-19-1998
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