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Suggest a better descriptionMelt the butter in a heavy small saucepan over very low heat. Add garlic; cover and cook until very tender, stirring occasionally, about 20 minutes-do not brown. Add the cream and 1 teaspoon salt. Simmer 10 minutes and keep warm. Meanwhile, boil the potatoes in water with the tablespoon salt; cook until tender. Drain well. Mash the potatoes until smooth. Add the cream mixture, cheese and parsley; stir until fluffy. Top potatoes with parsley and additional butter if you wish. Serve immediately.
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Serving Size: 1 Serving (263g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 316 | ||
Calories from Fat: 114 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.7g | 17 % | |
Saturated Fat 7.8g | 39 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 36.8mg | 11 % | |
Sodium 136.2mg | 5 % | |
Potassium 1141mg | 30 % | |
Total Carbohydrate 45.5g | 13 % | |
Dietary Fiber 6.4g | 26 % | |
Sugars, other 39.1g | ||
Protein 7.5g | 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: 316
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