In a large pot, cook potatoes with skins on in heavily salted boiling water until tender, approximately 15 minutes. Remove potatoes from pot, and peel them while still warm. Place potatoes in a large bowl and, using a fork, gently smash them, maintaining a fairly chunky consistency. Fold in minced shallots, lemon juice, olive oil, fleur de sel, and white pepper. Finish with parsley.
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|Serving Size: 1 recipe (569g)|
|Recipe Makes: 0|
|Calories from Fat: 1 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 13.8mg||0 %|
|Potassium 338.2mg||9 %|
|Total Carbohydrate 16.2g||5 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 15.8g|
|Protein 2.3g||3 %|
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Calories per serving: 66
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