Best Fat-Free Mashed Potatoes -

Printer Friendly

RSS Feed

Bookmark

Home

Best Fat-Free Mashed Potatoes

Rate it!
Votes (0) | Comments (0)

By Idaho Potato Commission

Posted July 23rd, 2007

FabulousFoods.com Recommends: The Vegetable Dishes I Can't Live Without, by Mollie Katzen, (2007, Hyperion)

The Vegetable Dishes I Can't Live Without

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.