Try this Garlic Mashed Potatoes recipe, or contribute your own.
Suggest a better descriptionPEEL AND CUT POTATOES into quarters. Place in cold water in a medium-size pan, bring to a boil and cook 15-to-20 minutes, until tender. Meanwhile, plunge the garlic into boiling water and cook for 5 minutes. Drain, then peel when cool enough to handle. Place in a small saute pan with half the butter over low heat for 10 minutes. Be very careful not to let the garlic burn. Add 1 cup of milk, bring to the boil and simmer 2 minutes. Puree in a blender or food mill, or press through a sieve. Drain the potatoes well then put through a potato ricer or food mill, or use a potato masher. (Do not use a food processor, as it will make the potatoes gummy.) May be prepared up to this point ahead of time, then reheated in a 325F oven for 20-to-30 minutes. Add more butter, 1 tablespoon at a time, 1/2 cup warmed milk and seasonings to taste. Serve immediately for best flavor. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK Posted to EAT-L Digest by LDGOSS
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Serving Size: 1 Serving (285g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 215 | ||
Calories from Fat: 209 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.2g | 31 % | |
Saturated Fat 14.7g | 73 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 62mg | 19 % | |
Sodium 55.5mg | 2 % | |
Potassium 83.1mg | 2 % | |
Total Carbohydrate 1.6g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.3g | ||
Protein 1.2g | 2 % | |
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: 215
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