Fat-Free Mashed Potatoes

  • Yield 4 to 6 servings

Enjoy these creamy mashed potatoes without the guilt.


4 medium Idaho potatoes (about 1 1/2 pounds), scrubbed
1 1/4 cups water
4 -- garlic cloves, minced
4 tablespoons parsley, chopped
3 dashes Tabasco pepper sauce
1 teaspoon salt
1 teaspoon yellow mustard
2 teaspoons grainy mustard
2 teaspoons prepared horseradish
1/4 cup fat-free sour cream


  1. Pare 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.
  2. 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.
  3. Continue stirring and mashing potatoes for about 5 minutes until the water is absorbed and the potatoes are soft and lumpy.
  4. Remove from heat, stir in the mustards, horseradish and sour cream.



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