Potatoes Country-Style
- Total Time
- 35 minutes
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Ingredients
- 2pounds Idaho russet potatoes
- ½cup finely chopped onion
- 1clove garlic, peeled
- Salt to taste if desired
- 6tablespoons butter, plus butter for greasing the dish
- Freshly ground pepper to taste
- ⅛teaspoon freshly grated nutmeg
- 2tablespoons finely chopped parsley
- 3tablespoons freshly grated Parmesan cheese
Nutritional analysis per serving (4 servings)
399 calories; 22 grams fat; 14 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 44 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 8 grams protein; 657 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 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 6½ by 11½ 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