Potato cream sauce
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Potato (about 4 oz.) peeled and diced |
| ½ | cup | Water |
| 1 | tablespoon | Butter flavored granules |
| 1 | tablespoon | Onion Powder |
| 1 | teaspoon | Chicken Bouillon Granules |
| ½ | each | To 1 cup Skimmed Evaporated Milk |
| ⅛ | teaspoon | Pepper (White Pepper optional) |
Directions
In small saucepan, combine potato and water. Bring to 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. Serving Suggestion: Use as a base for creamy soups, casseroles and scalloped potato dishes, or anything which you want to impart a velvety richness without adding fat.
Submitted By PAT STOCKETT On 12-07-94