Ingredients

• 2 cups potatoes
• 1/2 cup hot water
• 1/2 cup liquid nondairy creamer
• 1/4 teaspoon garlic powder 
• 1/8 teaspoon black pepper
• 2 tablespoons margarine
• 2 teaspoons all-purpose white flour 

Preparation

1. Dice potatoes into 1/2-inch cubes and soak or double-boil to reduce potassium if you are on a low potassium diet. (See details in helpful hints).
2. Place potatoes in a saucepan with 4 cups water and boil over medium heat for 15 minutes or until cooked. 
3. Drain potatoes, discard water and return to pan.  Add 1/2 cup hot water, nondairy creamer, garlic or onion powder, pepper and margarine.  Heat to a boil.
4. Combine 2 teaspoons flour in a tablespoon of cold tap water.  Stir into potatoes and continue stirring until liquid thickens.

Helpful hints

• Potatoes are very high in potassium but you can remove part of the potassium by using one of these methods:
• Double cook method: Peel and dice potatoes. Place in a large pot of water and bring to a boil. Drain the water and add fresh water to the pot. Bring to a boil, cook for 10 minutes then drain and set aside.
• Leaching method:  Peel and dice potatoes. Place in a large pot of warm tap water and soak for 2 to 4 hours. Drain and set aside.
• Add a little water if sauce thickens too much.