Mashed Potatoes And Gravy Recipe
Ingredients
| Potatoes | 9 Medium | |
| 4 teaspoons butter-flavored sprinkles | ||
| Salt | 1/4 Teaspoon | |
| Skim milk | 1/3 Cup (16 tbs) | |
| All purpose flour | 3 Tablespoon | |
| 2 teaspoons instant chicken bouillon granules | ||
| Pepper | 1/8 Teaspoon | |
| 1 12-ounce can evaporated skim milk | ||
| Water | 1/2 Cup (16 tbs) | |
Directions
Wash, peel, and quarter the potatoes.
In a large saucepan cook the potatoes, covered, in a small amount of boiling water for 20 to 25 minutes or till tender.
Drain potatoes and mash with a potato masher or with ah electric mixer on low speed.
Add the btitter-flavored sprinkles and salt.
Heat the 1/2 cup skim milk.
Gradually beat enough of the hot skim milk into the potatoes to make them light and fluffy.
For gravy, in a small saucepan stir together the flour, chicken bouillon granules, and pepper.
Gradually stir in the evaporated skim milk and water till mixture is smooth.
Cook and stir over medium heat till thickened and bubbly.
Cook and stir for 1 minute more.
In a large saucepan cook the potatoes, covered, in a small amount of boiling water for 20 to 25 minutes or till tender.
Drain potatoes and mash with a potato masher or with ah electric mixer on low speed.
Add the btitter-flavored sprinkles and salt.
Heat the 1/2 cup skim milk.
Gradually beat enough of the hot skim milk into the potatoes to make them light and fluffy.
For gravy, in a small saucepan stir together the flour, chicken bouillon granules, and pepper.
Gradually stir in the evaporated skim milk and water till mixture is smooth.
Cook and stir over medium heat till thickened and bubbly.
Cook and stir for 1 minute more.
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