Ingredients

  • 6 russet potatoes, about 1 3/4 pounds
  • Salt to taste
  • 6 whole garlic cloves, peeled
  • 1 ⅓ cups milk
  • 2 tablespoons butter
  • ½ cup finely chopped parsley
  • Freshly ground pepper to taste
  • ¼ teaspoon freshly grated nutmeg
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      267 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 41 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 7 grams protein; 23 milligrams cholesterol; 50 milligrams sodium

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

4 servings

Preparation

  1. Peel the potatoes and cut them crosswise into 3/4-inch cubes. Put the pieces in a saucepan and add water to cover. Add salt and the garlic.
  2. Bring to a boil and simmer 15 minutes or until the potatoes are tender. Do not overcook. Drain the potatoes and garlic and put them through a food mill or potato masher, then back in the saucepan.
  3. Meanwhile, heat the milk and add the butter to the milk. Blend well with a wooden spatula. Add the milk and butter mixture, a little at a time, to the potato mixture. Add the parsley, pepper, nutmeg and salt. Blend well. Keep warm until ready to serve.

About 50 minutes

Dining and Cooking