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Ingredients
Directions
- In large saucepan combine potatoes and salt. Add in water to cover and bring to a boil over high heat. Cook till fork-tender, about 15-20 min. Drain.
- Sauce: In medium saucepan heat butter over low heat. Stir in flour and whisk till smooth. Cook 2-3 min, stirring occasionally. Gradually stir in chicken broth, lowfat milk, salt and pepper. Cook over medium heat till thick and smooth, stirring frequently, about 5 min. Add in peas and parsley; heat through. Spoon potatoes into serving dish. Makes 6 servings, about 245 calories each.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 572g | |
| Calories 397 | |
| Calories from Fat 7 | 2% |
| Total Fat 0.79g | 1% |
| Saturated Fat 0.17g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2359mg | 98% |
| Potassium 2580mg | 74% |
| Total Carbs 90.15g | 24% |
| Dietary Fiber 9.6g | 32% |
| Sugars 5.67g | 4% |
| Protein 10.72g | 17% |
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