| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | St. Louis | St. louis p, Post1 | 4 | servings |
INGREDIENTS
| 4 | md | Potatoes – (abt 1 1/2 lbs); scrubbed |
| 1 1/4 | c | Water |
| 4 | Cloves Garlic; minced | |
| 4 | tb | Chopped parsley |
| 3 | ds | Hot-pepper sauce |
| 1 | ts | Salt |
| 1 | ts | Yellow mustard |
| 2 | ts | Grainy mustard |
| 2 | ts | Prepared horseradish |
| 1/4 | c | Fat-free sour cream |
INSTRUCTIONS
Pare potatoes or leave skin on, according to taste. Cut into 1-inch cubes; place in heavy medium saucepan. Add water, garlic, parsley, hot sauce and salt. Bring to a boil over medium-high heat. Reduce heat, cover and let cook for about 20 minutes, stirring and breaking the potatoes up 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 heat; stir in mustards, horseradish and sour cream. Yields 4 to 6 servings. Comments: If there are any leftovers, make a great potato salad by adding chopped onion, celery, pickles, hard-cooked eggs and fat-free mayonnaise or sour cream. Recipe Source: St. Louis Post-Dispatch - 10-19-1998 Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com Converted by MM_Buster v2.0l.
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