Prep 10 mins
Cook 30 mins
A diabetic friendly recipe from another website. Exchange: 1 bread/starch.
- 5 medium potatoes, peeled and cut into quarters (2 1/2 lbs.)
- 1 teaspoon morton lite salt, mixture
- 1 teaspoon dried parsley flakes
- 1 teaspoon dried onion flakes
- 1 (3 tablespoon) package Butter Buds
- 1⁄2 cup nonfat dry milk powder
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄2 teaspoon garlic powder
- Place peeled potatoes in a large pot and cover with water.
- Cover, simmer for 30 minutes, or until potatoes are tender.
- Drain, but reserve cooking liquid.
- Mash potatoes with a potato masher.
- Add 1/2 cup hot reserved cooking liquid and remaining ingredients.
- Mash until well blended.
This is a great basic mashed potato recipe. I also didn't have butter buds, so I used half olive oil and half butter. Turned out great! I used these potatoes in a casserole similar to shepherd's pie.
I didn't have Butter Buds so I used real butter. Other than that, I followed the recipe as written. Very creamy and had a great taste. I liked that it was lower in carbs and calories than the usual mashed potatoes I make. I will definitely keep this recipe on hand. I served this with Recipe #186272 and Recipe #99815. Made for July 2011 All You Can Cook Buffet.
Made exactly as posted, these are very creamy and tasty. The leftovers were reheated in the oven as a casserole (I sprayed the top with butter-flavored cooking spray so it crisped up. This recipe is a keeper! Made for Alphabet Soup Game. Thanks for a great recipe Shellbelle!.