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Ingredients
2 pounds Idaho russet potatoes
½ cup finely chopped onion
1 clove garlic, peeled
Salt to taste if desired
6 tablespoons butter, plus butter for greasing the dish
Freshly ground pepper to taste
⅛ teaspoon freshly grated nutmeg
2 tablespoons finely chopped parsley
3 tablespoons freshly grated Parmesan cheese
Nutritional analysis per serving (4 servings)
44 grams carbs; 59 milligrams cholesterol; 399 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 14 grams saturated fat; 22 grams fat; 4 grams fiber; 657 milligrams sodium; 8 grams protein; 2 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 each into quarters. There should be about 4 cups. Put the potatoes in a large saucepan and add water to a depth of about one-half inch above the potatoes.
- Step 2
Add the onion, garlic and salt. Bring to a boil and cook 10 to 15 minutes or until tender. Drain the potato mixture and return to the kettle in which it was cooked. Add salt, 4 tablespoons of the butter, pepper, nutmeg and parsley.
- Step 3
Mash the potatoes to a smooth texture, using the back of a large spoon. Spoon the potato mixture into a buttered baking dish (a dish measuring 6 ½ by 11 ½ inches is ideal), and smooth over the top. Sprinkle with Parmesan cheese and dot with the remaining 2 tablespoons butter.
- Step 4
Meanwhile, preheat the broiler to high.
- Step 5
Place the potatoes under the broiler 3 or 4 inches from the source of heat. Broil 6 to 8 minutes or until golden brown and slightly bubbling on top.
Private Notes