Idaho Potato Cream Sauce - cooking recipe

Ingredients

1 small Idaho potato (about 4 oz.), peeled and diced
1/2 c. water
1 Tbsp. butter-flavored granules
1 Tbsp. onion powder
1 tsp. chicken bouillon granules
1/2 to 1 c. skim evaporated milk
1/8 tsp. pepper (white, optional)

Preparation

In small saucepan, combine potato and water.
Bring to a boil, cover and simmer until tender, about 10 minutes.
Using an electric hand mixer, blend until smooth.
Stir in 1/2 cup milk and seasonings, blending until smooth.
Add additional milk for a cream sauce consistency.
Yield: 4 1/2 cup servings.