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Add a photoServings: 4
Ingredients
- 4 med Potatoes - (abt 1 1/2 lbs) scrubbed
- 1 1/4 c. Water
- 4 x cloves Garlic chopped
- 4 Tbsp. Minced parsley
- 3 dsh Warm-pepper sauce
- 1 tsp Salt
- 1 tsp Yellow mustard
- 2 tsp Grainy mustard
- 2 tsp Prepared horseradish
- 1/4 c. Fat-free lowfat sour cream
Directions
- Pare potatoes or possibly leave skin on, according to taste. Cut into 1-inch cubes; place in heavy medium saucepan. Add in water, garlic, parsley, warm sauce and salt.
- Bring to a boil over medium-high heat. Reduce heat, cover and let cook for about 20 min, stirring and breaking the potatoes up with a fork, adding more warm water if potatoes seem too dry. Continue stirring and mashing the potatoes for about 5 min till the water is absorbed and the potatoes are soft and lumpy.
- Remove from heat; stir in mustards, horseradish and lowfat sour cream.
- Yields 4 to 6 servings.
- Comments: If there are any leftovers, make a great potato salad by adding minced onion, celery, pickles, hard-cooked Large eggs and fat-free mayonnaise or possibly lowfat sour cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 259g | |
| Recipe makes 4 servings | |
| Calories 158 | |
| Calories from Fat 27 | 17% |
| Total Fat 3.09g | 4% |
| Saturated Fat 1.72g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 630mg | 26% |
| Potassium 731mg | 21% |
| Total Carbs 29.76g | 8% |
| Dietary Fiber 3.8g | 13% |
| Sugars 2.02g | 1% |
| Protein 3.88g | 6% |
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