Ingredients Jump to Instructions ↓

  1. 5 cups 1185ml Cubed peeled potatoes

  2. 3 cups 711ml Fat-free (skim) milk

  3. 1 cup 237ml Water

  4. 3 Cubes reduced-sodium chicken bouillon

  5. 1 cup 62g / 2 1/5oz Finely-chopped onion

  6. 1/2 cup 55g / 1.9oz Finely-chopped celery

  7. 1 tablespoon 15ml Reduced-calorie margarine

  8. 3/4 teaspoon 3.8ml Salt

  9. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  10. 1/8 teaspoon 0.6ml Garlic powder

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place potatoes in a large Dutch oven, cover with water, and cook over medium-high heat until potatoes are tender when pierced with a fork (about 15 minutes). Drain off water. Remove approximately half of potatoes, mash with a potato masher, then return to pan. Add milk, 1 cup water, bouillon, onion, celery, margarine, salt, pepper, and garlic powder to potatoes. Simmer uncovered for 30 minutes or until thickened and heated through. Stir periodically to prevent sticking. This recipe yields 7 servings. Serving size: 1 cup. Exchanges Per Serving: 1 1/2 Starch, 1/2 Fat-Free Milk. Nutrition Facts: Calories 174; Calories from Fat 18; Total Fat 2g; Saturated Fat <1g; Cholesterol 2mg; Sodium 342mg; Carbohydrate 33g; Dietary Fiber <1g; Sugars 5g; Protein 6g.


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