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SKYBOYSMOM Posts: 1,152
7/1/08 10:58 P

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Best Mashed Potatoes

Recipe By :JoAnna Lund
Serving Size : 6 Preparation Time :0:00
Categories : Side Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
30 ounces potatoes -- (quartered, with skin -- 6 medium)
6 cloves garlic -- peeled (my addition)
1 whole chicken bouillon cube -- (my addition)
1/3 cup Carnation nonfat dry milk powder
2 tablespoons nonfat sour cream
1 dash horseradish powder -- if available (my addition)

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

Source:
"April 1999 Healthy Exchanges Newsletter, p. 7 -- Cooking Tips"

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Per Serving (excluding unknown items): 135 Calories; trace Fat (1.7% calories from fat); 5g Protein; 29g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 157mg Sodium.

Nutr. Assoc. : 0 0 0 4234 0 0



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