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Ingredientes
- 4 x Idaho potatoes, peeled and cut into 1-inch pcs
- 2 Tbsp. Mascarpone cheese
- 3 sm Garlic cloves, roasted, peeled and finely minced
- 1 Tbsp. Unsalted butter
- 1/2 c. Heavy cream, warmed
- 1/4 tsp Kosher salt, or possibly to taste
- 1 dsh White pepper, or possibly to taste
- 4 tsp Basil-infused oil
Direcciones
- Serve with Grilled Balsamic Veal Chops and Balsamic Ratatouille
- 1. In a saucepan, place potatoes in sufficient cool water to cover them.
- Bring to a simmer, then cook till soft, about 30 min. Drain.
- 2. Mash potatoes (a mixer works best). Add in cheese, garlic, butter and cream; mix at medium speed till combined. Season with salt and white pepper.
- 3. Spoon onto individual plates. Drizzle 1 tsp. basil-infused oil over each serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 180g | |
| Recipe makes 4 servings | |
| Calories 203 | |
| Calories from Fat 75 | 37% |
| Total Fat 8.58g | 11% |
| Saturated Fat 5.33g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 161mg | 7% |
| Potassium 693mg | 20% |
| Total Carbs 28.99g | 8% |
| Dietary Fiber 3.6g | 12% |
| Sugars 1.28g | 1% |
| Protein 3.69g | 6% |
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