| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Vegetables, Sauces | 1 | Servings | |
INGREDIENTS
| 1 | sm | Idaho potato (about 4 OZ ), peeled and diced |
| 1/2 | c | Water |
| 1 | tb | Butter-flavor granules |
| 1 | tb | Onion powder |
| 1 | ts | Chicken bouillon granules |
| 1/2 | To 1 cup skimmed evaporated milk | |
| 1/8 | ts | Pepper (white pepper optional) |
INSTRUCTIONS
In small saucepan combine Idaho potato and water Bring to a boil, then cover and simmer until potato is tender, about 10 minutes. Using an electric hand mixer, blend potatoes until smooth. Stir in 1/2 Cup milk along with the remaining seasonings, blending until smooth and adding additional milk to reach a cream sauce consistency. Yield: 4 (1/2 Cup) servings Serving Suggestion: Use as a base for creamy soups, casseroles and scalloped potato dishes, or anything to which you want to impart a velvety richness without adding fat. Per serving 50 calories 3 grams, protein 10 grams carbohydrate, less than 1 gram fat (3%), 1 milligram cholesterol 130 milligrams sodium From the files of Al Rice, North Pole Alaska. Feb 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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