Peppered potatoes

4 sweet ones

Ingredients

Quantity Ingredient
2 mediums Size idaho potatoes; (about 1 lb)
2 cloves Garlic; minced
6 Whole black peppercorns;
½ cup Skim milk;
¼ teaspoon Salt;
Paprika;

Directions

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 + ½ FAT EXCHANGE; CAL: 106; CHO: 6mg; CAR: 2g; PRO: 2g; SOD: 134mg; FAT: 0g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master.

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