Title: Wild Mushroom Mashed Potatoes
Categories: Side Vegetable Diabetic Mushroom
Yield: 2 Servings

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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