Florentine Mashed Potatoes

• 2 pounds baking potatoes
• ¾-1 cup lowfat chicken broth
• 1 cup frozen chopped spinach(thawed)
• ½ tsp. garlic powder
• ¼ cup grated Parmesan cheese
• 1 Tbsp. fresh chopped basil
• 1 pinch of black pepper 
  

Peel and cube potatoes; place in large sauce pan, cover with water and bring to a boil. Simmer until tender, about 20 minutes. Drain the water and place the potatoes using hand mixer or potatoes masher. Add broth slowly until desired consistency is reached. Add the rest of the ingredients, stir well and reheat. Serve hot.

Makes 6 servings. Serving size: 1 cup 
 
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Nutritional analysis per serving: 

Calories 170
Calories from Fat 10
Saturated Fat 0g
Total Fat 1g
Cholesterol 5mg
Sodium  125mg
Total Carbohydrate 32g
Dietary Fiber 4g
Protein 6g
 
Exchanges: 2 breads
Source: Food for Health Newsletter November/December, 1997