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| 1 klein | Idaho potato (about 4 Oz ), peeled and diced |
| 1/2 Tasse | water |
| 1 Esslöffel | Butter-flavor granules |
| 1 Esslöffel | onion powder |
| 1 Teelöffel | Chicken bouillon granules |
| 1/2 | To 1 cup skimmed evaporated milk |
| 1/8 Teelöffel | Pepper (white pepper optional) |
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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.
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
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