Light Mashed Potatoes
Light Mashed Potatoes
[code]Recipe By : Rosemary Winters
Serving Size : 4 Preparation Time :0:00[/code]
[code] Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces peeled potatoes
1 teaspoon salt
8 ounces cauliflower flowerets
1/3 cup warm skim milk
1 teaspoon dry Butter Buds=AE
1/4 teaspoon pepper[/code]
Place potatoes and salt in a medium non-aluminum saucepan and add=
enough cool water to cover. Bring to a boil over high heat. Reduce heat=
and simmer until potatoes are tender when pierced with a fork, about 45=
minutes. Drain, reserving a few tablespoons of cooking liquid. (Or,=
microwave with a few tablespoons of water until tender. Keep warm.)
Simmer cauliflower in milk (or microwave) until tender. Do not drain.
Mash together the drained poatoes and the cauliflower with its cooking=
liquid, adding some of the potato water if necessary to obtain desired=
consistancy. Add Butter Buds and pepper. Adjust salt to taste.
Makes about 4 (2/3-cup) servings.
per 2/3-cup serving:
90 Kcal 0.3g fat (0.1g sat fat) 2% CFF 587mg Na 2.8g fiber
(3.6g PRO/0.3g FAT/19.3g CHO)
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NOTES : MasterCook II format by Rosemary Winters (rosie@iadfw.net)
Nutr. Assoc. : 4608 0 0 4938 2392 0
