WILD MUSHROOM MASHED POTATOES

      Title: WILD MUSHROOM MASHED POTATOES
  Categories: Miamiherald, Side dish, Vegetables, Diabetic
       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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