Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
412
Calories
12g
Protein
20g
Fat
49g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| 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
- two cups of potato use one-half cup of milk
- two tablespoonfuls of butter
- one-half cup of milk
- salt
Directions
1
Boil and dry the potatoes as directed, mash them in the same dish in which they are boiled. For two cups of potato use one-half cup of milk or cream, heated with two tablespoonfuls of butter and a tea- spoonful of salt ; add slowly to the potato, beating all the time; when very light and foamy, pile into a hot serving dish, but do not smooth them over, as that will make them heavy.
By Norton, Caroline Trask ·
Recipe sourced from
internet_archive