NOTE: I scrub the potatoes and leave the skins on. The bouillon, garlic, and horseradish powder are my (JudyM's) additions. Another lady suggested adding a turnip to the pot. She said it gives the potatoes an especially silky flavor and texture. I haven't tried that yet.
Boil potatoes, garlic, and bouillon cube in water until the potatoes are fork tender.
Drain the potatoes, but DO NOT toss the water away. Return the potatoes and garlic to the saucepan, whip them gently with an electric mixer, then add a scant 1/2 cup of the reserved potato water, Carnation nonfat dry milk powder, sour cream, and horseradish powder if available and desired. Continue whipping with the mixer until smooth. Serves 6.
Each serving equals: 1 Brd, 1/6 Milk, 5 Opt. Cal. 2.3 Points 135 cal, 0 g fat, 2 g fiber, 5 g prot, 29 g carb, 157 mg sod, 69 mg calc
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