Idaho Potato Cream Sauce Recipe
Yield: 1 ServingsRecipe by luhu.jp
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
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
Source from luhu.jp
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
Source from luhu.jp