Ingredients
- 7 Idaho potatoes, about 2 1/4 pounds
- Salt to taste if desired
- 2 tablespoons butter
- ¾ cup milk
- ¼ cup heavy cream
- ½ cup finely chopped scallions
- Fresh pepper, preferably white, to taste
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Nutritional Information
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Nutritional analysis per serving (4 servings)
334 calories; 13 grams fat; 8 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 49 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 7 grams protein; 40 milligrams cholesterol; 87 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
4 servings
Preparation
- Peel the potatoes, and cut them into 1-inch cubes. There should be about 6 cups. Put the potatoes into a kettle, and add salt.
- Cover with water and bring to a boil. Cook 10 to 12 minutes or until the potatoes are tender. Remove from the heat.
- Drain the potatoes, and put them through a ricer or a food mill. Add the butter, and beat to blend. Stir in the milk, cream, scallions and pepper. Serve piping hot.
20 minutes
Dining and Cooking