Recipe By: Diane Jennings
- 1 Small Idaho Potatoes — peeled and diced
- 1/2 Cup Water
- 1 Tablespoon Butter Buds(r)
- 1 Tablespoon Onion Powder
- 1 Teaspoon Vegetarian Bouillon
- 3/4 Cup Evaporated Skim Milk
- 1/8 Teaspoon White Pepper
Use as a base for creamy soups, casseroles, and scalloped potato dishes, or anything to which you want to impart a velvety richness without adding fat. Add milk with the remaining seasonings, blending until smooth and adding additional milk to reach a cream sauce consistency.