Idaho potato cream sauce

1. In small saucepan combine idaho potato and water bring to a boil, then cover and simmer until potato is tender, about 10 minutes.
2. using an electric hand mixer, blend potatoes until smooth.
3. Stiri in ½ cup milk along with the remaining seasonings, blending until smooth and adding additional milk to reach a cream sauce consistency.
4. yield: 4 (½ cup) servings serving suggestion: use as a base for creamy soups, casseroles and scalloped potato dishes, or anything to which you want to impart a velvety richness without adding fat. per serving 50 calories 3 grams, protein 10 grams carbohydrate, less than 1 gram fat (3%), 1 milligram cholesterol 130 milligrams sodium from the files of al rice, north pole alaska.
5. Feb 1994.