1 Use a potato peeler to pare off the potato skins as thinly as possible and cut the potatoes into even-sized chunks - not too small; if they are large, quarter them, and if small, halve them. 2 Put the potato chunks in a steamer fitted over a large pan of boiling water, sprinkle the salt all over them, put a lid on and steam the potatoes until absolutely tender - they should take about 20-25 minutes. 3 The way to check they are ready is to pierce them with a skewer in the thickest part: they should not be hard in the centre - if they are slightly underdone, you will get lumps. 4 When the potatoes are cooked, remove from the steamer, drain off the water, return to the saucepan and cover with a clean tea cloth for about four minutes to absorb some of the steam. Add the butter, milk and creme fraiche. 5 When you first go in with the whisk, use a slow speed to break the potatoes up, increase it to high and whip up to a smooth, creamy, fluffy mass. Taste and, if they need it, season. 6 For Low-Fat Mashed Potatoes: Replace the butter, milk and creme fraiche with 5oz/150g Quark (skimmed-milk soft cheese) and 2-3 tbsp semi-skimmed milk. Per serving: 132 Calories (kcal); 14g Total Fat; (94% calories from fat); 1g Protein; 1g Carbohydrate; 40mg Cholesterol; 128mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (265g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 217 (100%)|
|Amt Per Serving||% DV|
|Total Fat 24.3g||32 %|
|Saturated Fat 15.3g||77 %|
|Monounsaturated Fat 6.3g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 64.5mg||20 %|
|Sodium 169.6mg||6 %|
|Potassium 20.7mg||1 %|
|Total Carbohydrate 0.4g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.4g|
|Protein 0.5g||1 %|
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Calories per serving: 217
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