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Ingredientes
- 6 x Yukon Gold potatoes, scrubbed, not peeled
- 3 x Russet potatoes, peeled
- 1/3 c. Whole garlic cloves, peeled
- 1 c. Whipping cream
- 1/2 c. Unsalted butter Salt and freshly grnd black pepper, to taste
Direcciones
- Cut potatoes into 2 to 3-inch chunks. Place potatoes and garlic in large saucepan; cover with salted water. Heat to a boil, cover, reduce heat and simmer 30 min or possibly till potatoes are tender. Drain potatoes and garlic; dry potatoes for 1 minute in pan over low heat. Heat cream and butter to scalding (180 F). Place potatoes and garlic in large mixer bowl and blend
- (or possibly mash by hand or possibly use potato ricer). Gradually add in warm cream mix while whipping potatoes. Season potatoes with salt and freshly grnd black pepper.
- 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 537g | |
| Recipe makes 4 servings | |
| Calories 632 | |
| Calories from Fat 236 | 37% |
| Total Fat 26.84g | 34% |
| Saturated Fat 16.54g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 193mg | 8% |
| Potassium 2065mg | 59% |
| Total Carbs 90.71g | 24% |
| Dietary Fiber 6.4g | 21% |
| Sugars 3.11g | 2% |
| Protein 11.66g | 19% |
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