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Ingredients
3 large Idaho potatoes, peeled and cut in eighths
⅔ cup warm low-fat milk
Salt and freshly ground black pepper to taste
4 thin pats of butter for garnish (optional)
Nutritional analysis per serving (4 servings)
30 grams carbs; 7 milligrams cholesterol; 160 calories; 1 gram monosaturated fat; 2 grams saturated fat; 3 grams fat; 4 grams fiber; 473 milligrams sodium; 5 grams protein; 3 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
Put the potatoes in a large saucepan, cover with water, bring to a boil and cook until the potatoes are tender, about 25 minutes. Drain well.
- Step 2
Put the milk in the saucepan used for the potatoes and bring to a simmer. Force the potatoes through a ricer and add them to the milk. Cook over very low heat, mixing well and season with salt and pepper.
- Step 3
If desired top each portion with a thin pat of butter just before serving for a deceptive sense of richness.
Private Notes