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Suggest a better descriptioncover potatoes with salted cold water in pot large enough to hold them. Slowly bring the water to a simmer (not a boil), you are trying to cook the inside of the potato at the same rate as the outside and boiling will cook the outside faster turning to mush before the inside is cooked leaving you with a mushy wet mashed potato. When the potatoes are fork tender remove form heat and strain. Let the potatoes steam out for 5 minutes but do not let cool. If the potatoes cool to much they will get gummy when run through the ricer. Put the butter in the bottom of a mixing bowl and rice the potatoes over the butter. Heat the cream to a simmer with the salt and white pepper. Pour over the potatoes and fold the mix together to emulsify. test to adjust seasoning. Chill and store
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Serving Size: 1 Serving (2561g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3595 | ||
Calories from Fat: 1874 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 208.2g | 278 % | |
Saturated Fat 130.9g | 654 % | |
Monounsaturated Fat 54.1g | ||
Polyunsanturated Fat 8.8g | ||
Cholesterol 569.1mg | 175 % | |
Sodium 1468.1mg | 51 % | |
Potassium 9734mg | 256 % | |
Total Carbohydrate 402.5g | 118 % | |
Dietary Fiber 51.7g | 207 % | |
Sugars, other 350.8g | ||
Protein 49.7g | 71 % | |
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: 3595
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