- Level: Easy
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 421
- Total Fat
- 27 g
- Saturated Fat
- 17 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 6 g
- Cholesterol
- 93 mg
- Sodium
- 682 mg
- Level: Easy
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 421
- Total Fat
- 27 g
- Saturated Fat
- 17 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 6 g
- Cholesterol
- 93 mg
- Sodium
- 682 mg
Ingredients
Directions
- Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain them well and remove the bay leaf. Meanwhile, heat the cream and butter in a small saucepan. Put the potatoes through a ricer or food mill into a bowl. Add the hot cream and season with salt and pepper. Mix together with a spoon and add the chives.
My Private Notes
Show:
Food 911
Episode:
Cooking with Beer
