Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Yukon gold potatoes
4 oz Shiitake mushrooms; washed
-cut into large dice
3 cl Garlic; crushed
1 ts Olive oil
1/4 c Fat-free, low-salt chicken
-stock
3/4 c Low-fat buttermilk
Salt and freshly ground
-pepper
1/4 c Fresh chives; snipped

Wash potatoes and cut into 3-inch chunks. Place in large saucepan
and add just enough cold water to cover. Bring to a boil and cook,
covered for 15 minutes. Meanwhile, heat oil and chicken stock over
medium-heat in a non-stick skillet and saute mushrooms and garlic 5
minutes. Drain potaoes and mash. Place in bowl and mix in mushrooms
and butter milk with a fork. Sprinkle chives on top.

Nutritional info per serving: 454 cal; 14g pro, 97g carb, 4g fat(8%),
5.6g fiber, 4mg chol, 207mg sodium Exchanges; .4 milk, .3 veg, 6.2
bread, .1 meat, .6 fat

Source: Dinner in Minutes, Miami Herald, 12/28/95 formatted by Lisa
Crawford

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