Ingredients

  • 6 yellow gold or russet potatoes, about 1 1/2 pounds
  • 6 whole cloves of garlic, peeled
  • ½ cup finely sliced white onions
  • Salt to taste
  • 2 tablespoons butter
  • 1 pinch freshly grated nutmeg
  • Freshly ground white pepper to taste
  • 1 ⅓ cups warm milk
  • 2 tablespoons finely chopped chervil or parsley
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      248 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 37 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 6 grams protein; 23 milligrams cholesterol; 46 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 to 6 servings

Preparation

  1. Peel the potatoes, and cut them crosswise into 1-inch cubes. Place the pieces in a saucepan with water to cover. Add the garlic, sliced onions and salt to taste.
  2. Bring to a boil and simmer for 15 minutes or until the potatoes are tender. Drain, and put the mixture through a food mill or potato masher. Put back into the saucepan.
  3. Add the butter, nutmeg and the white pepper. Blend well. Add the warm milk a little at a time while beating. Add the chervil, beat to blend, and serve.

35 minutes

Dining and Cooking