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Suggest a better description1. Cover the potatoes and garlic cloves with cold salted water. Bring to a boil, partially covered, and cook for 30 minutes, or until tender. 2. Drain the potatoes and garlic. Boil the potato water and reduce to 1 cup. 3. Peel the potatoes and the garlic. Mash them in the cooking pot with a potato masher, a ricer - or (push) through a strainer back into the pot. Turn on the heat and whisk in enough potato water to bring the potatoes to a thick, creamy consistency. Season with salt and freshly ground pepper. 4. Heat the olive oil. At the table, pour 1 tablespoon of hot oil on each portion. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Serving Size: 1 Serving (236g) | ||
Recipe Makes: 4 | ||
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Calories: 222 | ||
Calories from Fat: 33 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 13.3mg | 0 % | |
Potassium 986.8mg | 26 % | |
Total Carbohydrate 43.9g | 13 % | |
Dietary Fiber 3.6g | 15 % | |
Sugars, other 40.3g | ||
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: 222
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