Pare the potatoes or leave skin on, according to taste.
Cut into 1 inch cubes, and place in heavy medium saucepan.
Add water, garlic, parsley, Tabasco and salt, bring to a boil over medium-high heat.
Reduce heat, cover and let cook for about 20 minutes, stirring and breaking potatoes up with a fork.
Add more hot water if potatoes seem too dry.
Continue stirring and mashing potatoes for about 5 minutes until the water is absorbed and the potatoes are soft and lumpy.
Remove from heat, stir in the mustards, horseradish and sour cream.
Note: If there are any leftovers, use for a great potato salad by adding chopped onion, celery, pickles, hard cooked eggs and some fat-free mayonnaise or sour cream. As good as mashed potatoes (But Fat Free!) uses a unique combination of garlic, Tabasco, mustard and horseradish to spice up an American favorite.