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Suggest a better description1. Peel, Boil & Drain. Peel potatoes, and cut into 1-inch pieces. Bring potatoes, 1 tsp. salt, and cold water to cover to a boil in a medium-size Dutch oven over medium-high heat. Reduce heat to medium-low, and cook 16 to 20 minutes or until fork-tender; drain.
2. Add Creamy Richness. Return potatoes to Dutch oven. Cook until water evaporates and potatoes look dry. Mound potatoes on 1 side; add butter, next 3 ingredients, and remaining 1 tsp. salt to opposite side of Dutch oven. Cook 1 to 2 minutes or until butter is melted and mixture boils.
3. Beat Until Smooth. Remove from heat; beat at medium speed with a hand-held electric mixer 30 seconds to 1 minute or to desired degree of smoothness. (Do not overbeat.) Serve immediately.
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Serving Size: 1 Serving (1633g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1038 | ||
Calories from Fat: 985 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 109.5g | 146 % | |
Saturated Fat 66.5g | 332 % | |
Monounsaturated Fat 28.4g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 317mg | 98 % | |
Sodium 1608.5mg | 55 % | |
Potassium 298.6mg | 8 % | |
Total Carbohydrate 9.1g | 3 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 8.7g | ||
Protein 9.9g | 14 % | |
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: 1038
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