Horseradish Mashed Potatoes
(makes 6 servings)
1 1/2 pounds russet potatoes, peeled and cut into chunks
about 1/2 cup (120 ml) skim milk
2 teaspoons (8 g) reduced-fat margarine
1/2 tablespoon (8 g) prepared horseradish, or to taste
freshly ground pepper to taste
- Put potatoes in a medium sauce and cover with cold water. Bring to a boil over high heat. Reduce heat and simmer until potatoes are tender, about 15 to 20 minutes.
- Meanwhile, place milk and margarine in a glass measuring cup and microwave on HIGH for about 45 seconds, until milk is hot and margarine has melted.
- Drain potatoes and mash with a potato masher or electric mixer. Beat in warmed milk mixture, whipping until potatoes have desired consistency. Stir in horseradish, salt (if using), and pepper.
- Transfer potatoes to a serving bowl; serve hot.
Per serving: 104 calories (8% calories from fat), 3 g protein, 1 g total fat (0.2 g saturated fat), 22 g carbohydrates, 2 g dietary fiber, 0 cholesterol, 36 mg sodium
Diabetic exchanges: 1 1/2 carbohydrate (bread/starch)