Mashed Potatoes and Gravy
medium potatoes (3 pounds)
teaspoons butter-flavored sprinkles
cup fat-free milk
teaspoons instant chicken bouillon granules
12 ounce can evaporated fat-free milk
- Wash, peel, and quarter potatoes. Cook, covered, in a large saucepan in a small amount of boiling water for 20 to 25 minutes or until tender.
- Drain potatoes and mash with a potato masher or with an electric mixer on low speed. Add butter-flavored sprinkles and salt. Heat the 1/3 cup fat-free milk. Gradually beat enough of the hot milk into the potatoes to make them light and fluffy.
- For gravy, stir together flour, bouillon granules, and pepper in a small saucepan. Gradually stir in evaporated milk and water until mixture is smooth. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Serve over hot mashed potatoes. Makes 8 side-dish servings.
From the Test Kitchen
Up to 24 hours ahead, peel potatoes, cover with water, and refrigerate. Drain before using.