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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Lea & Perrins Worcestershire sauce, as sold in the United States, is gluten-free.

 

"Shakespeare is like mashed potatoes, you can never get enough of him."
-Frank McCourt

The refrigerator light goes on...

Tarragon and mustard go together really well in these savory mashed potatoes. Be careful with tarragon, as too much will make your dish bitter. For special occasions, you can make these ahead of time and reheat them gently in the microwave: 30 seconds on high, stir, then another 30 seconds.

Worcestershire Sauce

Worcestershire is a county in England. The sauce was, however, developed in India by Englishmen and originally bottled back in Worcester, England (hence the name). It contains vinegar, molasses, cloves, anchovies, tamarind, chili peppers, shallots, garlic and onion among other things. It has a great flavor and the low-sodium versions are indistinguishable from the traditional Worcestershire sauce.

1 tsp. low-sodium Worcestershire sauce = 5 calories, 0g fat, 0g sat fat, 0 mono fat, 0g protein, 1g carbohydrates, 20mg sodium, 0mg cholesterol


 

Mustard Mashed Potatoes



Servings = 2 | Serving size =about 1 cup

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes great leftovers.

3 quarts water
8 ounces Yukon Gold or red potatoes
2 tsp olive oil
2 large green onions (thinly sliced crosswise, keeping white and green parts separate)
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp maple syrup
1/16 tsp dried tarragon (just a pinch)
2 Tbsp non-fat buttermilk
2 Tbsp 2% milk
1/8 tsp salt
fresh ground black pepper (to taste)

Mustard Mashed Potatoes recipe from Dr. Gourmet
Place the water in a large stock pot over high heat.

Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering.

Cook the potatoes about 15 – 20 minutes until slightly soft in the middle. They should give when squeezed.

While the potatoes are steaming, place the olive oil in a small skillet over medium heat. Add the white part of the green onions and sauté for 2 minutes, stirring frequently.

Add the mustard, Worcestershire, maple syrup, and tarragon, and whisk until well blended.

When the potatoes are done, remove from heat and drain water.

Place into large bowl and mash gently with a fork while adding the mustard sauce, buttermilk, milk, salt, and pepper. Just before serving, add the green tops of the green onions and fold into the potatoes.

Serve.

Nutrition Facts

Serving size = about 1 cup

Servings = 2

.

Amount Per Serving

Calories 158 Calories from Fat 49
  % Daily Value
Total Fat 5g 8%
    Saturated Fat 1g 4%
    Monounsaturated Fat 3g  
    Trans Fat 0g  
Cholesterol 2mg <1%
Sodium 233mg 9%
Total Carbohydrates 25g 10%
    Dietary Fiber 3g 11%
    Sugars 6g  
Protein 4g  
Vitamin A 5% Vitamin C 25%
Calcium 6% Iron 7%
Vitamin K 58 mcg Potassium 674 mg
Magnesium 35 mg