*  Exported from  MasterCook II  *

                          Light Mashed Potatoes

Recipe By     : Rosemary Winters
Serving Size  : 4    Preparation Time :0:00
Categories    : Potatoes                         Low Fat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      ounces        peeled potatoes
   1      teaspoon      salt
   8      ounces        cauliflower flowerets
     1/3  cup           warm skim milk
   1      teaspoon      dry Butter Buds®
     1/4  teaspoon      pepper

Place potatoes and salt in a medium non-aluminum saucepan and
add enough cool water to cover.  Bring to a boil over high heat. 
Reduce heat and simmer until potatoes are tender when pierced with a
fork, about 45 minutes.  Drain, reserving a few tablespoons of
cooking liquid.  (Or, microwave with a few tablespoons of water until
tender.  Keep warm.)

Simmer cauliflower in milk (or microwave) until tender.  Do not drain.

Mash together the drained poatoes and the cauliflower with its
cooking liquid, adding some of the potato water if necessary to
obtain desired consistency.  Add Butter Buds and pepper.  Adjust salt
to taste.

Makes about 4 (2/3-cup) servings.

per 2/3-cup serving:
90 Kcal  0.3 g fat (0.1 g sat fat), 2% CFF, 587 mg Na, 2.8 g fiber
(3.6 g PRO/0.3 g FAT/19.3 g CHO)

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NOTES: MasterCook II format by Rosemary Winters (rosie@iadfw.net)

Nutr. Assoc.: 4608 0 0 4938 2392 0