Recipe: Mashed Potatoes and Gravy (using evaporated milk) for Mike

MASHED POTATOES AND GRAVY

9 medium potatoes (3 pounds)
4 teaspoons butter-flavored sprinkles
1/4 teaspoon salt
1/3 cup fat-free milk
GRAVY:
3 tablespoons all-purpose flour
2 teaspoons instant chicken bouillon granules
1/8 teaspoon pepper
1 (12-ounce) can evaporated fat-free milk
1/2 cup water

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.