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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Adapted from the American Diabetes Association. potatoes, milk, water, reduced-sodium chicken broth, onion, celery, margarine, salt, black pepper, garlic powder cvt Ingredients:
5 cups potatoes, peeled and cubed |
3 cups lowfat milk |
1 cup water |
3 cups chicken broth |
1/2 cup finely chopped celery |
1 tablespoon promise spread |
3/4 tsp salt |
1/4 tsp ground black pepper |
1/8 tsp garlic powder |
Directions:
1. Place potatoes in a large Dutch oven, cover with water, and cook over medium-high heat until potatoes are tender when pierced with a fork (about 15 minutes). Drain off water.
2. Remove approximately half of potatoes, mash with a potato masher, then return to pan.
3. Add milk, 1 cup water, bouillon, onion, celery, margarine, salt, pepper, and garlic powder to potatoes.
4. Simmer uncovered for 30 minutes or until thickened and heated through.
5. Stir periodically to prevent sticking.
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