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
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Nutritional Information
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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
- 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.
- 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.
- 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