Pureed Garlic Potatoes
- Total Time
- About 50 minutes
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Ingredients
- 6russet potatoes, about 1¾ pounds
- Salt to taste
- 6whole garlic cloves, peeled
- 1⅓cups milk
- 2tablespoons butter
- ½cup finely chopped parsley
- Freshly ground pepper to taste
- ¼teaspoon freshly grated nutmeg
Nutritional analysis per serving (4 servings)
230 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 33 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 6 grams protein; 697 milligrams sodium
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 crosswise into ¾-inch cubes. Put the pieces in a saucepan and add water to cover. Add salt and the garlic.
- Step 2
Bring to a boil and simmer 15 minutes or until the potatoes are tender. Do not overcook. Drain the potatoes and garlic and put them through a food mill or potato masher, then back in the saucepan.
- Step 3
Meanwhile, heat the milk and add the butter to the milk. Blend well with a wooden spatula. Add the milk and butter mixture, a little at a time, to the potato mixture. Add the parsley, pepper, nutmeg and salt. Blend well. Keep warm until ready to serve.
Private Notes