Place peeled and cubed potatoes in large cook pot and cover double with cold water. Add salt. Cook until potatoes are done. Remove from heat and let cool. Put cook pot in refrigerator until it is cold. Very important.
Mix sour cream and flour with handmixer until flour is completely incorporated. When potatoes and water are COLD, add sour cream mixture slowly until completely mixed in. Then place on medium heat until heated through and thickened. DO NOT bring to full boil. You may add chives on top when served.
NYC Nutrilink: M2328^11352,M57^01056,M5613^20481,M0^00000
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|Serving Size: 1 Serving (447g)|
|Recipe Makes: 6|
|Calories from Fat: 98 (23%)|
|Amt Per Serving||% DV|
|Total Fat 10.9g||15 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 26.1mg||8 %|
|Sodium 100.3mg||3 %|
|Potassium 1714.4mg||45 %|
|Total Carbohydrate 72.1g||21 %|
|Dietary Fiber 8.2g||33 %|
|Sugars, other 63.9g|
|Protein 13g||19 %|
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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: 431
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