Although this recipe isn't on the "low-fat" side, it is definitely delicious and I've gotten many compliments on my recipe! I do not use exact measurements when I make it, but this is pretty close. I also use an electirc mixer because it adds a smooth consistency to my mashed potatoes
After peeling and cutting the potatoes, put them in a large enough sauce pan and fill with water just until potatoes are covered. Salt the water with regular salt and cover. Place over high heat for 30 minutes. (If it starts to boil over through the lid, lower the heat slightly).
Drain potatoes, and place them back into the sauce pan or in a seperate serving/mixing bowl.
Smash them up with a potato masher, fork, or an electric beater (without turning it on this time only)
Add the butter and mix with the electric beater
After more or less mixed, add the milk and continue until it becomes smooth (you can add more milk according to how smooth you'd like the potatoes to be)
Add garlic salt and pepper according to taste, and also add cheese. Then mix with a wooden spoon. (So the cheese is visible in presentation)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (289g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 624 | ||
Calories from Fat: 450 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 50g | 67 % | |
Saturated Fat 31.6g | 158 % | |
Monounsaturated Fat 13g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 134.3mg | 41 % | |
Sodium 448mg | 15 % | |
Potassium 924.4mg | 24 % | |
Total Carbohydrate 39g | 11 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 36.3g | ||
Protein 8g | 11 % | |
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: 624
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