As Good as Mashed Potatoes But Fat Free!

Ingredients

• 4 medium Idaho® potatoes (about 1½ pounds), scrubbed
• 1¼ cups water
• 4 cloves garlic, 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
• ¼ cup fat-free sour cream

Directions

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.