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Suggest a better descriptionPut the potatoes into a large pot, add the bay leaves, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Meanwhile, simmer the cream and butter in a small saucepan. When done, drain the potatoes well and remove the bay leaves. Put the potatoes through a ricer or food mill into a bowl. Add the hot cream and season with salt and pepper. Mix together with a spoon and add the chives.
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Serving Size: 1 Serving (294g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 378 | ||
Calories from Fat: 186 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.7g | 28 % | |
Saturated Fat 12.8g | 64 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 69.6mg | 21 % | |
Sodium 70.8mg | 2 % | |
Potassium 1071.1mg | 28 % | |
Total Carbohydrate 44.3g | 13 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 38.8g | ||
Protein 5.9g | 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: 378
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