• 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


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