As Good As Mashed Potatoes (But Fat-Free!)
By Hklbrries
As Good as Mashed Potatoes, a recipe by Dani Klontz of Moscow, Idaho, won first prize at the ''Idaho Originals Dinnertime Favorites'' recipe contest. Klontz transformed the usually butter-laden mashed potatoes into a fat-free side dish, using garlic, hot pepper sauce, mustard and horseradish. The contest was sponsored by the Idaho Potato Commission. (This recipe was the third-place winner in the first Idaho Potato Commission statewide contest held in the fall of 1995.)
This is a really healthy recipe, especially if you leave the skins on.
Recipe note: If there are any leftovers, transform into potato salad by adding chopped onion, celery, pickles, hard-cooked eggs and some fat-free mayonnaise or sour cream.
- 6
Ingredients
- 4 medium potatoes (about 1 1/2 pounds), scrubbed
- 1 1/4 cups water
- 4 cloves garlic, minced
- 4 tablespoons parsley, chopped
- 3 dashes Tabasco (hot pepper) sauce
- 1 teaspoon salt
- 1 teaspoon yellow mustard
- 2 teaspoons grainy mustard
- 2 teaspoons prepared horseradish
- 1/4 cup fat-free sour cream
Preparation
Step 1
Pare the potatoes or leave skin on, according to taste. Cut into 1-inch cubes and place in a heavy medium saucepan. Add water, garlic, parsley, Tabasco (hot pepper) sauce and salt and bring to a boil over medium-high heat.
Reduce heat, cover and let cook for about 20 minutes, stirring and breaking up the potatoes with a fork, adding more hot water if potatoes seem too dry. Continue stirring and mashing the potatoes for about 5 minutes until the water is absorbed and the potatoes are soft and lumpy.
Remove from the heat, stir in the mustards, horseradish and sour cream.