Peel potatoes, cut in chunks and boil until tender. Drain, add butter and milk to taste and mash until smooth. Add horseradish, garlic and salt, mix well. Makes 4 servings. Recipe by Ronald Perley, chef and owner, Trio Restaurant, Egg Harbor, Wisconsin. Recipe by: Trio Restaurant, Egg harbor, WI Posted to MC-Recipe Digest V1 #861 by Mark Scheffler
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|Serving Size: 1 Serving (104g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 13 (20%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 4.9mg||2 %|
|Sodium 276.5mg||10 %|
|Potassium 216.2mg||6 %|
|Total Carbohydrate 10.4g||3 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 9.2g|
|Protein 3.2g||5 %|
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Calories per serving: 64
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