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Add a photoServings: 8
Ingredients
- 5 lb russet potatoes peeled, and cut into 1" pcs
- 4 lrg garlic cloves coarsely minced
- 2/3 c. lowfat milk
- 6 Tbsp. unsalted butter
- 2 tsp prepared horseradish - (heaping) Coarse salt to taste Freshly-grnd black pepper to taste
Directions
- Place potatoes and garlic in a large pot; add in sufficient salted water to cover by 1 inch. Bring to a boil; cook till potatoes are tender when pierced with the tip of knife, about 20 min. Drain well, and return to pan.
- Meanwhile, in a small saucepan over medium-low heat, combine lowfat milk, butter, and horseradish. Cook till butter is melted and lowfat milk is warm. Using a potato masher, mash potatoes to desired consistency. Season with salt and pepper. For thicker potatoes, use a bit less lowfat milk; add in more butter to achieve a richer taste. Serve immediately.
- This recipe yields 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 315g | |
| Recipe makes 8 servings | |
| Calories 309 | |
| Calories from Fat 80 | 26% |
| Total Fat 9.07g | 11% |
| Saturated Fat 5.66g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 28mg | 1% |
| Potassium 1218mg | 35% |
| Total Carbs 52.39g | 14% |
| Dietary Fiber 3.7g | 12% |
| Sugars 2.92g | 2% |
| Protein 6.86g | 11% |
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