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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This recipe is from the Spring 2003 issue of Diabetes and You . Exchanges: 1 starch/bread. 248 cal, 1 mg cholesterol, 17 g carbs, 3 g protein, 134 mg sodium, 0 g fat Ingredients:
1 lb idaho potato (about 2 medium sized potatoes) |
2 cloves garlic, minced/crushed |
6 whole black peppercorns |
1/2 cup skim milk |
1/4 teaspoon salt |
paprika, if desired (to garnish) |
Directions:
1. Peel potatoes and thinly slice.
2. Place potatoes in saucepan with garlic and peppercorns.
3. Cover with water and bring to a boil.
4. Cook 20 minutes or until potatoes are soft.
5. Drain well, and puree in a food processor, food mill, or blender.
6. Return potato mixture to pot, add milk and salt and heat through.
7. Sprinkle paprika over potatoes to garnish if desired.
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