INGREDIENTS:
4 Russet potatoes
3 cloves garlic, minced
1 1/2 cups of vegetable broth (low sodium)
1 1/2 teaspoon mustard
1 1/2 Bragg’s Liquid Aminos
1 teaspoon horseradish
pinch cayenne pepper (as desired)

DIRECTIONS:
Chop the potatoes and place in a pot with cold water. Boil the potatoes for 15-20 minutes. Drain. Add garlic, mustard, vegetable broth, mustard, liquid aminos and horseradish. Mash ingredients, adding more vegetable broth if necessary.