Pureed Garlic Potatoes
Published September 12, 1989
- Total Time
- About 50 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
6 russet potatoes, about 1 ¾ pounds
Salt to taste
6 whole garlic cloves, peeled
1 ⅓ cups milk
2 tablespoons butter
½ cup finely chopped parsley
Freshly ground pepper to taste
¼ teaspoon freshly grated nutmeg
Nutritional analysis per serving (4 servings)
42 grams carbs; 23 milligrams cholesterol; 270 calories; 2 grams monosaturated fat; 5 grams saturated fat; 9 grams fat; 3 grams fiber; 700 milligrams sodium; 7 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Peel the potatoes and cut them crosswise into ¾-inch cubes. Put the pieces in a saucepan and add water to cover. Add salt and the garlic.
- Step 2
Bring to a boil and simmer 15 minutes or until the potatoes are tender. Do not overcook. Drain the potatoes and garlic and put them through a food mill or potato masher, then back in the saucepan.
- Step 3
Meanwhile, heat the milk and add the butter to the milk. Blend well with a wooden spatula. Add the milk and butter mixture, a little at a time, to the potato mixture. Add the parsley, pepper, nutmeg and salt. Blend well. Keep warm until ready to serve.
Private Notes