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.