Zingy Mashed Potatoes

• 3 lbs yukon gold potatoes or 3 lbs russet potatoes, scrubbed, peeled and cut into 1-inch chunks
• 3 tablespoons butter
• 12 cup evaporated milk
• 34-1 cup light sour cream
• 2 garlic cloves, minced
• 1 teaspoon hot sauce
• 1 -1 12 tablespoon prepared horseradish
• 2 teaspoons yellow mustard
• 2 tablespoons Dijon mustard
• 1 teaspoon salt
• 12 teaspoon pepper
• 18 cup chopped parsley

1. Place potato chunks into a large pot.
2. Cover with water and boil.
3. Cook for about 15 minutes or until potatoes are tender.
4. Drain.
5. Return drained potatoes to the empty pot.
6. Add butter, milk, and sour cream and mash.
7. Add all remaining ingredients and mash/mix thoroughly to desired smoothness.

gold potatoes, butter, milk, light sour cream, garlic, hot sauce, horseradish, yellow mustard, mustard, salt, pepper, parsley

Taken from www.food.com/recipe/zingy-mashed-potatoes-135890 (may not work)