This recipe is NOT safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
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."
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 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
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.
|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|
|fresh ground black pepper (to taste)|
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.
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|
|Total Carbohydrates 25g||10%|
|Dietary Fiber 3g||11%|
|Vitamin A 5%||Vitamin C 25%|
|Calcium 6%||Iron 7%|
|Vitamin K 58 mcg||Potassium 674 mg|
|Magnesium 35 mg|