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Idaho Potato Cream Sauce

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      Title: IDAHO POTATO CREAM SAUCE
 Categories: Vegetables, Sauces
      Yield: 1 Servings
 
      1 sm Idaho potato (about 4 OZ ),
           -peeled and diced
    1/2 c  Water
      1 tb Butter-flavor granules
      1 tb Onion powder
      1 ts Chicken bouillon granules
    1/2    To 1 cup skimmed evaporated
           -milk
    1/8 ts Pepper (white pepper
           -optional)
 
  In small saucepan combine Idaho potato and water Bring to a boil, then
  cover and simmer until potato is tender, about 10 minutes.
  
  Using an electric hand mixer, blend potatoes until smooth. Stir in
  1/2 Cup milk along with the remaining seasonings, blending until
  smooth and adding additional milk to reach a cream sauce consistency.
  
  Yield: 4 (1/2 Cup) servings
  
  Serving Suggestion: Use as a base for creamy soups, casseroles and
  scalloped potato dishes, or anything to which you want to impart a
  velvety richness without adding fat.
  
  Per serving  50 calories 3 grams, protein 10 grams carbohydrate, less
  than 1 gram fat (3%), 1 milligram cholesterol 130 milligrams sodium
  
  From the files of Al Rice, North Pole Alaska.    Feb 1994
 
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