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Ingredients
2 ½ pounds russet potatoes
1 cup coarsely sliced onions
Salt to taste
1 ½ cups milk
6 tablespoons butter
Nutritional analysis per serving (8 servings)
29 grams carbs; 27 milligrams cholesterol; 222 calories; 3 grams monosaturated fat; 6 grams saturated fat; 10 grams fat; 2 grams fiber; 494 milligrams sodium; 5 grams protein; 4 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.
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Preparation
- Step 1
Peel the potatoes and cut them into 2-inch cubes.
- Step 2
Place the potatoes and onions in a saucepan and cover with cold water. Add salt. Bring to a boil and simmer 20 minutes or until potatoes are tender. Do not overcook them.
- Step 3
Meanwhile, heat the milk until hot.
- Step 4
Drain the potatoes and onions and put them through a food mill or potato ricer. Return them to the saucepan. Using a wooden spatula, add the butter and blend well. Mix in milk. Keep warm until ready to serve.
Private Notes