Peppered Potatoes

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

• Ready In: 30 mins
• Serves: 4
• Yields: 2 cups

Ingredients

• 1  lb idaho potato (about 2 medium sized potatoes)
• 2  cloves garlic, minced/crushed
• 6  whole black peppercorns
• 1⁄2 cup skim milk
• 1⁄4 teaspoon salt
•  paprika, if desired (to garnish)

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.