Potatoes Country-Style

Ingredients

• 2 pounds Idaho russet potatoes
• ½ cup finely chopped onion
• 1 clove garlic, peeled
• Salt to taste if desired
• 6 tablespoons butter, plus butter for greasing the dish
• Freshly ground pepper to taste
• ⅛ teaspoon freshly grated nutmeg
• 2 tablespoons finely chopped parsley
• 3 tablespoons freshly grated Parmesan cheese

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    381 calories; 20 grams fat; 12 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 43 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 9 grams protein; 53 milligrams cholesterol; 161 milligrams sodium

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

Preparation

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.
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.
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 6 1/2 by 11 1/2 inches is ideal), and smooth over the top. Sprinkle with Parmesan cheese and dot with the remaining 2 tablespoons butter.
4. Meanwhile, preheat the broiler to high.
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.

35 minutes