Tuesday, December 3, 2013

As Good as Mashed Potatoes

Let me preface this recipe by saying I would not make these potatoes again exactly as the recipe states.  They instruct you to mash the potatoes with the water they have cooked in.  I do prefer the creamier taste of mashing them with dairy.  That being said, the rest of the recipe is fantastic!

I had never thought of adding mustard and horseradish to mashed potatoes but these tasted spot-on to me.  But taste it as you add.....you may like a bit more punch to yours.  There's not enough of either to overwhelm, but they add a wonderfully complex flavor, plus the little "snap" of the mustard seeds satisfies my texture compulsion!

So if you're looking for a variation on a basic mashed potatoes, give this a try.  It will definitely be a new dish on our table.


1 1/2 pounds potatoes, scrubbed (I think I used 3 white potatoes)
1 1/4 cups water
4 tsp minced garlic
4 Tbsp fresh parsley, chopped
3 dashes hot pepper sauce, or to taste
1 tsp salt
1 tsp yellow mustard, or to taste
2 tsp whole grain mustard, or to taste
2 tsp prepared horseradish, or to taste
1/4 cup fat-free sour cream

Pare the potatoes or leave skin on, according to taste.  Cut into 1" cubes and place in a heavy medium saucepan.  Add water, garlic, parsley, hot pepper sauce, and salt.  Bring to a boil over medium-high heat.  Reduce heat, cover and let cook for about 20 minutes, stirring and breaking up the potatoes with a fork, add more 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 the mustards, horseradish, and sour cream.

Recipe Source:  Chattanooga Times Free Press, 11-13-13, p. E4

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