| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | St. Louis | Post1, St. louis p | 4 | Servings |
INGREDIENTS
| 4 | Potatoes -, abt 1 1/2 lbs | |
| scrubbed | ||
| 1 1/4 | c | Water |
| 4 | Cloves Garlic, minced | |
| 4 | T | Chopped parsley |
| 3 | ds | Hot-pepper sauce |
| 1 | t | Salt |
| 1 | t | Yellow mustard |
| 2 | t | Grainy mustard |
| 2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 36
Calories From Fat: 26
Total Fat: 3g
Cholesterol: 7.5mg
Sodium: 624.6mg
Potassium: 62.5mg
Carbohydrates: 2g
Fiber: <1g
Sugar: <1g
Protein: <1g