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Peppered Potatoes

Source of Recipe

Light and Easy Diabetes Cuisine- by Betty Marks - e-mail
Exchanges
Makes: 4 Servings

- 2 medium-size Idaho potatoes (about 1 pound)
- 2 garlic cloves, minced
- 6 whole black peppercorns
- 1/2 cup skim milk
- 1/4 teaspoon salt
- Paprika

Peel potatoes and thinly slice. Place potatoes in a saucepan
with garlic and peppercorns; cover with water. Bring to a boil and cook 20 to 25 minutes until potatoes are soft. Drain.

Place in a food mill, a blender or food processor fitted with the metal blade and process to a puree. Return to pan; add milk and salt. Heat, stirring until blended. Garnish with paprika.

Per Serving (1/4 of recipe): Calories: 79, Cholesterol: 1 mg, Carbohydrate: 17 g, Protein: 3 g, Sodium: 134 mg, Fat: 0 g ++++ Exchanges: 1 Starch/Bread