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| Idaho Potato Cream Sauce Recipe |
Category: Vegetables
Rating:
N/A
Servings: 4
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Ingredients
1 small idaho potato (about 4 oz ), peeled; and diced
1/2 cup water
1 tablespoon butter-flavor granules
1 tablespoon onion powder
1 teaspoon chicken bouillon granules
1/2 to 1 cup skimmed evaporated milk
1/8 teaspoon pepper (white pepper optional)
Cooking Directions:
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
vegetables,sauces
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