Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
179
Calories
5g
Protein
0g
Fat
41g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 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
- =
- 1 lb. small red-skin potatoes, scrubbed and quartered
- 1/4 cup finely chopped fresh basil
- 2 cloves garlic, minced
- 1 medium shallot, minced
- Salt and freshly ground black pepper to taste
- =
Directions
1
Put potatoes in a medium saucepan of lightly salted water. Bring to a boil, reduce heat and simmer until tender, about 15 minutes.
2
Drain potatoes well, reserving some of the liquid. Return potatoes to pan. Smash with a potato masher until fairly smooth, adding a little reserved water if needed. Add basil, garlic, shallot, salt and pepper and mix well. Serve hot.
Recipe sourced from
fandom