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Best Fat-Free Mashed Potatoes!; The Idaho Potato Commission
Topic Started: Nov 22 2004, 04:28 AM (99 Views)
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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
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.



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