makes about 4 cups
1+1/4 lbs potatoes
1+1/2 Tbsp butter
3 Tbsp horseradish mustard **
3-4 Tbsp lowfat buttermilk
1/2 to 1 tsp salt
*Albert Bartlett Rooster potatoes work great, otherwise use new potatoes
** The Annie’s horseradish mustard I used appears to have mustard as the main ingredient, so if you are going to use separate horseradish and mustard, mix the two together first, and be VERY conservative with the horseradish to start with.
Cut potatoes into 1 inch cubes and boil until tender (either on the stovetop or in the microwave). Mash by hand to get the big pieces broken up. Add the butter, horseradish mustard, buttermilk and salt, and continue mashing until all the ingredients are well mixed.