Savory Cheddar and Parmesan, along with sour cream for tang, are the keys to this rich, flavorful mash. If you have a vacuum sealer, you can use it to seal the potatoes into their sous-vide bags before cooking; this makes them easier to weigh down so they stay submerged. Once the potatoes are done, you can also keep them warm alongside the sous-vide turkey breast, if you’re making it: 145 degrees, the temperature at which the turkey breast is cooked, is the perfect temperature to hold the potatoes. If you don’t have a sous-vide machine, you can boil the potatoes in salted water until tender, then drain and mash them, and proceed with Step 2. You might not need the milk since boiled potatoes will have a higher moisture content than those cooked by sous vide.
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 to 12 serving (248 | ||
Recipe Makes: 10 to 12 ser | ||
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Calories: 386 | ||
Calories from Fat: 201 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.4g | 30 % | |
Saturated Fat 14.1g | 70 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 66mg | 20 % | |
Sodium 485.9mg | 17 % | |
Potassium 822.4mg | 22 % | |
Total Carbohydrate 33g | 10 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 28.9g | ||
Protein 14.5g | 21 % | |
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: 386
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