Donna Hay Issue 9 Page 30
Process the artichoke hearts in a food processor until finely chopped. Set aside. Peel and chop the potatoes, place in a saucepan of boiling water and cook over medium-high heat until soft. Drain and return to the warm pan. Add the butter and mash with the potato. Add the cream and continue mashing until smooth. Stir through the artichoke, salt and pepper.
To make the garlic butter, place butter in a small saucepan over low heat and allow to melt. Stir through the garlic and serve drizzled over mash.
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Serving Size: 1 Serving (253g) | ||
Recipe Makes: 8 | ||
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Calories: 319 | ||
Calories from Fat: 160 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.8g | 24 % | |
Saturated Fat 11.1g | 56 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 52.4mg | 16 % | |
Sodium 157.2mg | 5 % | |
Potassium 934.5mg | 25 % | |
Total Carbohydrate 36.9g | 11 % | |
Dietary Fiber 6.1g | 24 % | |
Sugars, other 30.8g | ||
Protein 5.4g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 319
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