1 1/2 Pounds Russet Potatoes, Peeled And Cut Into Chunks
About 1/2 Cup (120 Ml) Skim Milk
2 Teaspoons (8 G) Reduced-Fat Margarine
1/2 Tablespoon (8 G) Prepared Horseradish, Or To Taste
Salt (Optional)
Freshly Ground Pepper To Taste
Preparation Method :
1. Put potatoes in a medium sauce and cover with cold water.
2. Bring to a boil over high heat.
3. Reduce heat and simmer until potatoes are tender, about 15 to 20 minutes.
4. Meanwhile, place milk and margarine in a glass measuring cup and microwave on HIGH for about 45 seconds, until milk is hot and margarine has melted.
5. Drain potatoes and mash with a potato masher or electric mixer.
6. Beat in warmed milk mixture, whipping until potatoes have desired consistency.
7. Stir in horseradish, salt (if using), and pepper.
8. Transfer potatoes to a serving bowl; serve hot.
Per serving:
104 Calories (8% Calories From Fat),
3 G Protein,
1 G Total Fat (0.2 G Saturated Fat),
22 G Carbohydrates,
2 G Dietary Fiber,
0 Cholesterol,
36 Mg Sodium
Diabetic Exchanges :
1 1/2 Carbohydrate (Bread/Starch)
Source : The Diabetic Gourmet Daily Recipe Mailer
