Ingredients:
5 pounds russet potatoes
] 2 tablespoons butter
2 tablespoons flour
2 cans (12 ounces each) evaporated skim milk
1 small white onion, finely chopped
1 teaspoon salt
1 1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg

Directions:
Place the potatoes, unpeeled, in a large pot of cold water. (If the potatoes are large, cut them into halves.) Cover the pot and bring to a boil. Lower the heat to simmer and cook until the potatoes can easily be pierced with a fork, about 15 minutes. Drain and cool the potatoes until they can be safely handled. At this point, the peels will come off very easily. Cut the peeled potatoes into 1-inch cubes.

While the potatoes are boiling, melt the butter in a medium saucepan. Add the flour and cook over medium heat for 2 minutes, stirring constantly. Do not brown. Add the skim milk, again stirring constantly until thickened. Add the onion, salt, pepper and nutmeg, mix well and set aside until the potatoes are done.

Combine the sauce and potatoes and pour into the prepared baking dish. (Up to this point, this dish can be prepared ahead of time and refrigerated. Remove from refrigerator to warm slightly before baking.) Bake in the preheated oven for 35 to 45 minutes, or until bubbly.

Makes 8 generous servings Creamy Potatoes.

Each serving contains approximately:
290 calories, 3 grams fat, 9 milligrams cholesterol, 420 milligrams sodium, 58 grams carbohydrates, 9 grams protein and 5 grams fiber.

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