Ellie Krieger
Place the potatoes in a steamer basket fitted over a large pot of boiling water. Cover and steam until the potatoes are knife-tender, 12 to 15 minutes. Meanwhile, heat the milk in a saucepan over low heat until hot. When the potatoes are done, drain the water and transfer the potatoes to a pot. Add the hot milk and mash to the desired consistency. Stir in the chives, tarragon, and salt. Serve with a teaspoon of butter on top of each serving.
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Serving Size: 1 Serving (148g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 153 | ||
Calories from Fat: 46 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.1g | 7 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 10.2mg | 3 % | |
Sodium 37.4mg | 1 % | |
Potassium 597.9mg | 16 % | |
Total Carbohydrate 24.8g | 7 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 21.6g | ||
Protein 2.9g | 4 % | |
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: 153
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