| 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.
A Message from our Provider:
“Turn the despair of being alone into the wonder of being alone with God”