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6 med. Potatoes
1 stick Butter
1/2 12-oz. can Evaporated Milk
1/2 cup 2 % Milk (or whole)
Peal potatoes; rinse potatoes; cut potatoes in quarter slices; put potatoes in large pot and cover with water. Cook on medium high (7) until water boils. Turn flame to low (3) and cook until inserts easily into potato (but potatoes are not mushy or falling apart) about 30 to 45 minutes. Drain potatoes in colander. Put butter in hot pan and put potatoes over butter. Mash potatoes with Potato masher until butter is thoroughly mixed into potatoes. Add Salt and Pepper to your taste. Stir in Evaporated Milk until potatoes are creamy. Serves 4-5
favorite meat and gravy (diabetics should not eat the gravy)
favorite beans and/or salad
Milk or Iced Tea
The American Diabetes Association recommends ½ cup mashed potatoes or 1 small baked potato per day.
Potatoes are a complex carbohydrate and digest more slowly than other carbohydrates. Like everything – moderation is the key to eating healthy amounts.
Potato B 9, C, Potassium, Fiber, Chlorogenic Acid
Butter Calcium, Selenium, A, D
Milk A, D, Calcium, Potassium, Protein, Riboflavin, Phosphorus
Table of Contents
by Frances M. McCrory-Meservy