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This recipe is...
rich in veggies
lower in fat
3 large potatoes (Idaho or russet)
about 2/3 cup Basic Chicken Stock (see recipe), or low-sodium canned
salt to taste
freshly ground black pepper
1 tablespoon prepared horseradish
2 tablespoons Dijon mustard
1. Peel the potatoes and cut them in half. Place them in a pot and cover with cold water. Bring to a boil over high heat and simmer until the potatoes are tender when pricked with a fork, about 30 minutes depending on the size of the potatoes. Drain.
2. Bring the stock to a boil, and turn down to a simmer.
3. Mash the potatoes with a potato masher or fork, or use a food mill. Slowly add the stock until the desired consistency is reached.
4. Adjust the salt and pepper to taste. Fold in the horseradish and mustard.
Serving Size: about 1/2 cup
Number of Servings: 4
|Fat||0 g||Fiber||2 g|
|Protein||4 g||Saturated Fat||0 g|
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