| 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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