Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
418
Calories
13g
Protein
20g
Fat
50g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 lb. Yukon Gold potatoes, peeled and cut into 2-inch pieces
- 1 Tbs. kosher salt, plus more, to taste
- 6 Tbs. (3/4 stick) unsalted butter, cut into 6 pieces
- 7 1/2 oz. crème fraîche, at room temperature
- 1/4 cup milk, warmed
- Freshly ground pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes