Peppered potatoes
4 sweet ones
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Size idaho potatoes; (about 1 lb) |
| 2 | cloves | Garlic; minced |
| 6 | Whole black peppercorns; | |
| ½ | cup | Skim milk; |
| ¼ | 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 30 minutes until potatoes are soft. Drain. Place in a food mill, a blender or a 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. Makes 2 cups. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + ½ FAT EXCHANGE; CAL: 106; CHO: 6mg; CAR: 2g; PRO: 2g; SOD: 134mg; FAT: 0g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master.