Idaho potato cream sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Idaho potato (about 4 OZ ), peeled and diced |
| ½ | cup | Water |
| 1 | tablespoon | Butter-flavor granules |
| 1 | tablespoon | Onion powder |
| 1 | teaspoon | Chicken bouillon granules |
| ½ | To 1 cup skimmed evaporated milk | |
| ⅛ | teaspoon | Pepper (white pepper optional) |
Directions
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 ½ Cup milk along with the remaining seasonings, blending until smooth and adding additional milk to reach a cream sauce consistency.
Yield: 4 (½ 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