Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 6 cups | Peeled cubed baking potato |
| ½ cup | Thinly sliced carrot |
| 4 | Cloves garlic, peeled |
| ¾ cup | Nonfat buttermilk |
| ½ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 1 dash | Ground nutmeg |
Combine first 3 ingredients in a saucepan; add water to cover, and bring to a boil. Cover, reduce heat, and simmer 15 minutes or until very tender; drain well.
Combine potato mixture, buttermilk, and remaining ingredients in a bowl; beat at medium speed of electric mixer 2 minutes or until smooth. Yield: 6 servings (serving size: 1 cup). Per serving: 157 Calories; 0g Fat (2% calories from fat); 5g Protein; 35g Carbohydrate; 1mg Cholesterol; 207mg Sodium Recipe by: Cooking Light, Sept 1993, page 105 Posted to MC-Recipe Digest V1 #442 by igor@... on Jan 28, 1997.