Advertisement
Ingredients
1 ½ pounds baking potatoes
1 ½ teaspoons salt
7 tablespoons butter, chilled
1 cup milk, heated
Salt to taste
Dash nutmeg (optional)
Nutritional analysis per serving (4 servings)
34 grams carbs; 60 milligrams cholesterol; 350 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 14 grams saturated fat; 22 grams fat; 2 grams fiber; 595 milligrams sodium; 6 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.
Powered by
Preparation
- Step 1
Peel potatoes, cut into quarters and wash thoroughly. Put in a saucepan and cover with cold water. Add 1 ½ teaspoons salt. Bring to boil and boil until cooked, about 15 to 18 minutes, or until you can slip the tip of a knife into a potato. Don't overcook.
- Step 2
Drain water and rapidly push potatoes through a food mill; they must stay hot. Return potatoes to saucepan and put on a very low flame to dry the potatoes for about eight minutes, moving with spatula. Add butter in pieces. Be sure butter is cold and hard. Beat vigorously with a wooden spoon to make the puree light and white. Then add very hot milk in small quantities, working with spoon and wooden spatula until totally absorbed and smooth. Do not boil after this step. Add a dash of nutmeg. Add salt if necessary. Serve as soon as possible. Once prepared, the puree should not be reheated
Private Notes