Idaho potato cream sauce

Yield: 1 servings

Measure 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 \N To 1 cup skimmed evaporated milk
⅛ teaspoon Pepper (white pepper optional)

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

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