Post by chief_cook2 on Jan 17, 2003 19:25:56 GMT -6
Makes: 4 Servings
INGREDIENTS
2 medium-size Idaho potatoes (about 1 pound)
2 garlic cloves, minced
6 whole black peppercorns
1/2 cup skim milk
1/4 teaspoon salt
Paprika
DIRECTIONS
Peel potatoes and thinly slice. Place potatoes in a saucepan
with garlic and peppercorns; cover with water. Bring to a boil
and cook 20 to 25 minutes until potatoes are soft. Drain. Place
in a food mill, a blender or food processor fitted with the
metal blade and process to a puree. Return to pan; add milk
and salt. Heat, stirring until blended. Garnish with paprika.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 79, Cholesterol: 1 mg, Carbohydrate: 17 g,
Protein: 3 g, Sodium: 134 mg, Fat: 0 g
Diabetic Exchanges: 1 Starch/Bread
INGREDIENTS
2 medium-size Idaho potatoes (about 1 pound)
2 garlic cloves, minced
6 whole black peppercorns
1/2 cup skim milk
1/4 teaspoon salt
Paprika
DIRECTIONS
Peel potatoes and thinly slice. Place potatoes in a saucepan
with garlic and peppercorns; cover with water. Bring to a boil
and cook 20 to 25 minutes until potatoes are soft. Drain. Place
in a food mill, a blender or food processor fitted with the
metal blade and process to a puree. Return to pan; add milk
and salt. Heat, stirring until blended. Garnish with paprika.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 79, Cholesterol: 1 mg, Carbohydrate: 17 g,
Protein: 3 g, Sodium: 134 mg, Fat: 0 g
Diabetic Exchanges: 1 Starch/Bread