Mashed Potatoes and Gravy
Source of Recipe
rick
Recipe Introduction
servings 8
points 4
List of Ingredients
9 medium potatoes (3 pounds)
4 teaspoons butter-flavored sprinkles
1/4 teaspoon salt
1/3 cup fat-free milk
3 tablespoons all-purpose flour
2 teaspoons instant chicken bouillon granules
1/8 teaspoon pepper
1 12-ounce can evaporated fat-free milk
1/2 cup water Recipe
1. Wash, peel, and quarter potatoes. Cook, covered, in a large saucepan in a small amount of boiling water for 20 to 25 minutes or until tender.
2. Drain potatoes and mash with a potato masher or with an electric mixer on low speed. Add butter-flavored sprinkles and salt. Heat the 1/3 cup fat-free milk. Gradually beat enough of the hot milk into the potatoes to make them light and fluffy.
3. For gravy, stir together flour, bouillon granules, and pepper in a small saucepan. Gradually stir in evaporated milk and water until mixture is smooth. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Serve over hot mashed potatoes. Makes 8 side-dish servings.
Tip::Make-Ahead Up to 24 hours ahead, peel potatoes, cover with water, and refrigerate. Drain before using.
Nutrition facts per serving:
calories: 201
total fat: 0g
saturated fat: 0g
cholesterol: 2mg
sodium: 442mg
carbohydrate: 43g
fiber: 0g
|
|
member logon
