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Ingredients
5 potatoes, about 2 pounds
1 cup thinly sliced onion
Salt to taste if desired
⅔ cup milk
2 tablespoons butter
¼ cup finely chopped chervil (see note)
Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
45 grams carbs; 19 milligrams cholesterol; 266 calories; 2 grams monosaturated fat; 4 grams saturated fat; 7 grams fat; 6 grams fiber; 720 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.
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Preparation
- Step 1
Peel potatoes and cut into quarters. Put pieces in kettle and add cold water to cover. Add onion and salt. Bring to boil and let cook 20 minutes. Drain.
- Step 2
Meanwhile, bring milk to simmer.
- Step 3
Put potato mixture through food mill or potato ricer into hot bowl.
- Step 4
Using wooden spoon, beat in hot milk, adding it gradually. Beat in butter, chervil, salt and pepper.
If chervil is not available, use an equal portion of finely chopped parsley or a combination of parsley and tarragon.
Private Notes