Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 md Russet potatoes; peeled 1/4 c Ricotta cheese; nonfat
. cut into 2-inch chunks 1/2 c Evaporated skim milk
1 ts Salt 1/2 ts Nutmeg; grated

In a large saucepan, cover the potatoes with water and add the salt.
Bring to a boil over high-heat, then lower the heat and simmer until
the potatoes are tender, about 15 to 20 minutes. Drain any remaining
water.

Using a potato masher or electric mixer on low speed, mash or whip the
potatoes. Add the ricotta cheese, then gradually add the evaporated
milk until the desired consistency is reached. Stir in the nutmeg.

Nutritional Information per serving: 80 calories, 1g fat, 1mg
cholesterol, 255mg sodium

** Dallas Morning News - Food section - 9 August 1995 ** Posted by
The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 08-18-95

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