Peppered Potatoes

17.12.2008 | Author: Cook | Posted in Diabetic
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Peppered Potatoes


Servings: 4
Ingredients: 

  • 2 md Size idaho potatoes;              1/2 c  Skim milk;
    • 

  • -(about 1 lb)                     1/4 ts Salt;
    • 

  • 2 cl Garlic; minced                           Paprika;
    • 

  • 6    Whole black peppercorns;
    •

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 1/2 FAT EXCHANGE; CAL: 106; CHO: 6mg; CAR: 2g; PRO: 2g; SOD:
134mg; FAT: 0g; Source: Light and Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O’Brion and her Meal-Master.

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