Mashed Potatoes And Gravy
|Sprinkles||4 Teaspoon (Butter Flavored)|
|Skim milk||1⁄3 Cup (5.33 tbs)|
|All purpose flour||3 Tablespoon|
|Instant chicken bouillon granules||2 Teaspoon|
|Evaporated milk||12 Ounce (1 Can)|
|Water||1⁄2 Cup (8 tbs)|
Wash, peel, and quarter the potatoes.
In a large saucepan cook the potatoes, covered, in a small amount of boiling water for 20 to 25 minutes or till tender.
Drain potatoes and mash with a potato masher or with ah electric mixer on low speed.
Add the btitter-flavored sprinkles and salt.
Heat the 1/2 cup skim milk.
Gradually beat enough of the hot skim milk into the potatoes to make them light and fluffy.
For gravy, in a small saucepan stir together the flour, chicken bouillon granules, and pepper.
Gradually stir in the evaporated skim milk and water till mixture is smooth.
Cook and stir over medium heat till thickened and bubbly.
Cook and stir for 1 minute more.