Ingredients
- ½ Onion, diced
- ½ tablespoon garlic, minced
- ½ teaspoon splenda
- 4 large Idaho Potato, peeled & diced
- ½ teaspoon Dijon mustard
- ½ pint soy milk
- ¼ cup fat free sour cream
- ¼ teaspoon black peppercorns, ground
Directions
1. In a large hot skillet brown onions, when they are light brown add garlic & Splenda and cook over medium heat for 10 minutes.
2. In a small stockpot boil potatoes. When they are soft drain water. In a mixer add all ingredients and mix until smooth
Serves 24
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Submitted 11/8/12.
Source: Chef Anthony Stewart from the Pritikin Longevity Center
Submitted By: b smith
Carmelized Onions and Mashed Potatoes