Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Gruyere Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
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- 2 lbs yukon gold potatoes, peeled, cut into 2 inch chunks
- 4 cloves garlic, peeled
- 1/2 cup milk
- 3 tablespoons butter
- 1 1/3 cups shredded gruyere
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons chopped fresh parsley
- =
Directions
Put potatoes & garlic into a large saucepan, add enouigh water to just cover & bring water to a boil; reduce heat to medium low & simmer, covered, 20 - 25 minutes until potatoes & garlic are very tender.
Drain well, return to saucepan & put over low heat for a minute or so to dry out potatoes, shaking the saucepan so they don't stick.
Combine milk & butter in a microwave-safe bowl & nuke on high for 1 - 2 minutes until milk is steaming & butter starts to melt; stir milk mixture, cheese & seasonings into potatoes.
Squeeze atoes through a ricer OR mash roughly with a fork, then beat until smooth with an electric mixer, being careful not to overdo it or they will become glooey.
Spoon into a warm serving dish, sprinkle with parsley & serve immediately.