Potatoes In Cream Sauce - cooking recipe

Ingredients

5 small (4-oz.) potatoes, peeled and diced
1/2 c. water
1 Tbsp. butter buds
1 Tbsp. onion powder
1 tsp. chicken bouillon granules
1/2 to 1 c. skimmed evaporated milk
1/8 tsp. pepper

Preparation

Blanch 4 diced potatoes by boiling for 7 minutes, ; drain and set aside.
In a small saucepan, combine remaining diced potato and water; bring to a boil, then cover and simmer for 10 minutes. With a hand mixer, blend potatoes until smooth; stir in butter buds, onion powder, bouillon granules and 1/2 c. milk until smooth.
Add more milk to reach a cream consistency.
Add pepper. Pour potato sauce over blanched potatoes.