1. Heat 1 inch water to boiling in 3-quart saucepan. Add potatoes. Heat to boiling reduce heat to low. Simmer uncovered about 15 minutes or until tender drain. Return potatoes to saucepan. Shake pan with potatoes over low heat to dry remove from heat.
2. Mash potatoes until no lumps remain. Beat in yogurt, horseradish and salt. Add milk in small amounts beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on the kind of potatoes used). Beat vigorously until potatoes are light and fluffy. Sprinkle with parsley.
Calories 135 (Calories from Fat 0)
Fat 0g (Saturated 0g)
Carbohydrate 33g (Dietary Fiber 3g)
% DAILY VALUE: Vitamin A 0% Vitamin C 14% Calcium 6% Iron 10%
DIET EXCHANGES: 2 Starch
From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Horseradish Mashed Potatoes recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.
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