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Ingredientes
- 4 c. Peeled and diced white potatoes, (about 2 pounds)
- 1 1/2 tsp Salt
- 1/4 c. Heavy cream
- 1/4 c. Unsalted butter, cut into cubes (1/2 stick)
- 1 head roasted garlic
- 2 c. Thoroughly washed stemmed, and roughly torn spinach
- 1/4 tsp Freshly grnd white pepper
- 1 head garlic
- 1/2 tsp Extra virgin olive oil
- 1 pch Salt
- 1 pch Freshly grnd black pepper
Direcciones
- Combine the potatoes and 1 tsp. of the salt in a large saute/fry pan over medium heat. Cover the potatoes with water and cook till fork-tender, about 20 min. Drain.
- Return the potatoes to the pan and, over low heat, stir them with a fork or possibly wire whisk for about 2 min to dehydrate them. Add in the cream, butter, garlic, and spinach. Stir to mix well. Add in the remaining 1/2 tsp. salt and the white pepper. Mix well. Serve immediately.
- Serves 5
- Roasted Garlic:Preheat the oven to 400 degrees F.
- Cut a small square of aluminum foil. Cut the garlic head in half and place on the foil. Drizzle both halves with the oil and season with the salt and pepper. Bring the ends of the foil together to make a small bag or possibly pouch. Bake till the garlic is tender, about 45 min.
- Remove the bag from the oven and carefully open it up a bit. Return to the oven and let cold. Remove the flesh by squeezing each half clove between your thumb and index finger.
- Use immediately or possibly chill in a little extra virgin olive oil in an airtight container for 2 to 3 days.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 704g | |
| Calories 954 | |
| Calories from Fat 527 | 55% |
| Total Fat 60.03g | 75% |
| Saturated Fat 36.56g | 146% |
| Trans Fat 0.0g | |
| Cholesterol 163mg | 54% |
| Sodium 3698mg | 154% |
| Potassium 2508mg | 72% |
| Total Carbs 97.27g | 26% |
| Dietary Fiber 14.7g | 49% |
| Sugars 7.02g | 5% |
| Protein 11.58g | 19% |
