1. Peel the POTATOES and cut into 1- to 2-inch chunks. Transfer to colander and rinse under cold water until the water runs clear.
2. Bring 4 quarts water to boil in a Dutch oven or stockpot over high heat. Add the potatoes and cook until completely tender when pierced with the tip of a knife, about 15 minutes.
3. Meanwhile, heat the MILK and BUTTER in a small saucepan over medium heat, stirring occasionally, until the butter is melted.
4. Drain the potatoes in a colander and rinse under hot running water for 30 seconds to wash away excess starch. Set a ricer or food mill over an empty pot and pas the potatoes through. Add the milk and butter and fold gently with a rubber spatula to combine. Season to taste with SALT and PEPPER and reheat as necessary, stirring constantly. Keep warm until ready to serve.
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|Serving Size: 1 Serving (341g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 213 (47%)|
|Amt Per Serving||% DV|
|Total Fat 23.6g||31 %|
|Saturated Fat 14.8g||74 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 1g|
|Cholesterol 62.1mg||19 %|
|Sodium 47.6mg||2 %|
|Potassium 1284.1mg||34 %|
|Total Carbohydrate 55.2g||16 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 51.2g|
|Protein 7.1g||10 %|
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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: 449
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