Pare potatoes or leave skin on, according to taste. Cut into 1-inch cubes; place in heavy medium saucepan. Add water, garlic, parsley, hot sauce and salt. Bring to a boil over medium-high heat. Reduce heat, cover and let cook for about 20 minutes, stirring and breaking the potatoes up with a fork, adding more hot water if potatoes seem too dry. Continue stirring and mashing the potatoes for about 5 minutes until the water is absorbed and the potatoes are soft and lumpy. Remove from heat; stir in mustards, horseradish and sour cream. Yields 4 to 6 servings.

Comments: If there are any leftovers, make a great potato salad by adding chopped onion, celery, pickles, hard-cooked eggs and fat-free mayonnaise or sour cream.

Recipe Source: St. Louis Post-Dispatch - 10-19-1998

Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com