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Idaho potato cream sauce

Yield: 1 Servings

Ingredients:

• 1 sm Idaho potato (about 4 OZ ) -peeled and diced
• 1/2 c Water
• 1 tb Butter-flavor granules
• 1 tb Onion powder
• 1 ts Chicken bouillon granules
• 1/2 To 1 cup skimmed evaporated -milk
• 1/8 ts Pepper (white pepper

Instructions:

-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 1/2 Cup milk along with the remaining seasonings blending until smooth and adding additional milk to reach a cream sauce consistency. Yield: 4 (1/2 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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