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Beet Mashed Potatoes




Source of Recipe


Marla


List of Ingredients




Diabetic Beet Mashed Potatoes


- 6 medium potatoes (about 2 pounds), peeled and cut into chunks
- 1 can (15 ounces) beets, undrained
- 1/4 cup (1/2 stick) butter, softened
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper



Recipe



Place the potatoes in a soup pot and add just enough
water to cover them. Add the beets and their liquid and
bring to a boil over high heat. Reduce the heat to medium
and cook for 12 to 15 minutes, or until the potatoes are
fork-tender; drain and place in a large bowl.

Add the remaining ingredients to the potatoes, and
beat with an electric mixer on medium speed until
well blended. Serve immediately.

Yield: 8 servings


Nutritional Information Per Serving (1/2 cup):
Calories: 138, Fat: 6 g, Cholesterol: 15 mg, Sodium: 281 mg,
Carbohydrate: 20 g, Dietary Fiber: 2 g, Sugars: 3 g, Protein: 2 g
Diabetic Exchanges: 1-1/2 Starch, 1/2 Fat