Total Time
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


  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.


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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