Mash Potatoes with an Asian flair.
Garlic: cut top off, sprinkle S&P on top, pour EVOO into top, wrap in aluminium foil, but leave opening at top. Place into pre-heated oven at 450F for 45-55 minutes. sit aside to cool.
Cut potatoes into chunks with skin on, put into pot of COLD water (covering them by 1+inches); bring to boil; keep simmering/boiling for 40 minutes or until tender throughout.
Near end of potatoes boiling, heat heavy cream and butter in sauce pan.
Drain Potatoes. Put back into pot.
Mix in wasabi into cream.
Pour cream over potatoes. Mash with a strong wired masher in pot by hand. Leave somewhat chunky.
Add S&P to taste.
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Serving Size: 1 Serving (317g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 384 | ||
Calories from Fat: 182 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.2g | 27 % | |
Saturated Fat 12.5g | 62 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 60.9mg | 19 % | |
Sodium 246.6mg | 9 % | |
Potassium 1302.9mg | 34 % | |
Total Carbohydrate 47.2g | 14 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 41.9g | ||
Protein 6.4g | 9 % | |
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: 384
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