By Neil Stadford,
Project Weight Loss Editor - Diet
November 21, 2007For this recipe you need three pounds of medium potatoes, 1/4 teaspoon of salt, three tablespoons all-purpose flour, 1/8 teaspoons flour, 1/3 cup fat-free milk, four teaspoons of butter-flavored sprinkles, half a cup of water, and twelve ounces can evaporated low-fat milk.
The potatoes should be washed, peeled, and sliced into quarters. Boil the potatoes covered in a saucepan for up to twenty-five minutes or until tender. Use an electric mixer on low speed, or a potato masher in order to mash the drain potatoes. Add salt and the butter-flavored sprinkles to the mixture. Heat the low-fat milk, and gradually beat the hot milk into the potatoes until they are fluffy.
For gravy, stir the bouillon granules, pepper, and flour in a small saucepan. The next step is to stir in evaporated milk until the mixture is smooth. Cook over medium heat until the mixture is bubbly, thickened, and keep it for one minute more. Serve the gravy over the hot mashed potatoes and make eight servings. In order to achieve the best results, peel the potatoes, cover them with water, and put them in the refrigerator with up to twenty-two hours ahead. You should also drain the potatoes before using them.
One portion of mashed potatoes and gravy has 200 calories, two milligrams of cholesterol, forty-three grams of carbohydrates, seven grams of proteins. One serving has no fats or fibers. The values are based on a 2.000 calorie diet.
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Project Weight Loss. All rights reserved.
