Total Time
30mins
Prep 5 mins
Cook 25 mins

This recipe is from the Spring 2003 issue of "Diabetes and You". Exchanges: 1 starch/bread. 248 cal, 1 mg cholesterol, 17 g carbs, 3 g protein, 134 mg sodium, 0 g fat

Ingredients Nutrition

Directions

  1. Peel potatoes and thinly slice.
  2. Place potatoes in saucepan with garlic and peppercorns.
  3. Cover with water and bring to a boil.
  4. Cook 20 minutes or until potatoes are soft.
  5. Drain well, and puree in a food processor, food mill, or blender.
  6. Return potato mixture to pot, add milk and salt and heat through.
  7. Sprinkle paprika over potatoes to garnish if desired.

Reviews

(2)
Most Helpful

I made this exactly as described in the recipe, and it had absolutely no taste at all.

Ruby #2 October 18, 2009

Yum! I didn't have skim milk, only whole milk, so used that. My husband ate all of them aat one sitting! Thanks! Made for Newest Zaar Tag.

Sharon123 September 26, 2009

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