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Published in the December 2009 Issue Published online: Dec 16, 2009
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As Good as Mashed Potatoes But Fat Free!

Yield: 4-6 servings


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

1 1/4 cups water

4 cloves garlic, minced

4 tbsp. parsley, chopped

3 dashes Tabasco pepper sauce

1 tsp. salt

1 tsp. yellow mustard

2 tsp. grainy mustard

2 tsp. prepared horseradish

1/4 cup fat-free sour cream



Pare the potatoes or leave skin on, according to taste. Cut into one-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 five minutes until the water is absorbed and the potatoes are soft and lumpy.

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