Mustard Mashed Potatoes

INGREDIENTS
1    pound baking potatoes
1    tablespoon butter
¼   cup reduced fat (2%) milk
¼   cup sour cream
2    teaspoons of your favorite Dijon-style mustard
¼   teaspoon salt

METHOD

Peel the potatoes and cut into 1 inch cubes. Place into a sauce pan and cover with water  Place over high heat and bring to a boil. Reduce heat to a high simmer and cook for about 10 to 12 minutes until very tender.

Drain and return to the original sauce pan. Mash with a potato masher or similar device, add the butter, milk, sour cream, mustard and salt. Whip the potatoes until all the lumps are gone (unless, of course, you like lumpy mashed potatoes.). Serve immediately.

From a recipe in Cooking Light magazine