Best Fat-Free Mashed Potatoes!

Note from Cheri: 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 mashed potatoes (But Fat Free!), this recipe uses a unique combination of garlic, Tabasco, mustard and horseradish to spice up an American favorite.

4 med. Idaho Potatoes (about 1 1/2 pounds), scrubbed 1 1/4 C water 4 cloves garlic, minced 4 T parsley, chopped 3 dashes Tabasco® pepper sauce (or follow this link to make your own Hot Sauce) 1 tsp. salt 1 tsp. yellow mustard 2 tsp. grainy mustard 2 tsp. prepared horseradish 1/4 C fat-free sour cream

Serves 6 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. Approximate nutritional analysis: Calories, 110 Cholesterol, 0 mg. Sodium, 447 mg. Protein, 3 g. Carbohydrate, 25 g. Fat, 0 g.