Idaho Potato Cream Sauce Recipe
Recipe
Ingredients
1 small idaho potato (about 4 oz ), peeled, and diced
1/2 cup water
1 tbsp butter-flavor granules
1 tbsp onion powder
1 tsp chicken bouillon granules
1/2 to 1 cup skimmed evaporated milk
1/8 tsp pepper (white pepper optional)
Recipe
Preparation
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
Servings:
1
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Idaho Potato Cream Sauce Recipe from the Recipes-4U Cookbook
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