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Peppered potatoes

Yield: 4 sweet ones

Ingredients:

• 2 md Size idaho potatoes; 1/2 c Skim milk; -(about 1 lb) 1/4 ts Salt;
• 2 cl Garlic; minced Paprika;
• 6 Whole black peppercorns;

Instructions:

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 30 minutes until potatoes are soft. Drain. Place in a food mill a blender or a 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. Makes 2 cups. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1/2 FAT EXCHANGE; CAL: 106; CHO: 6mg; CAR: 2g; PRO: 2g; SOD: 134mg; FAT: 0g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master.

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