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Martha Driedger
Creamy mashed potatoes with parsley and lemon
Puree of potato with lemon, parsley and cream.
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Ingredients
Directions
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Peel the potatoes and cut into equal pieces. Boil in water with salt if necessary for 20 minutes.
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Meanwhile, cut the parsley as finely as possible.
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Grate the yellow skin of the lemon. Drain the potatoes, but collect the cooking liquid. Stamp the potatoes with the parsley, butter and the lemon zest fine with the puree tamper.
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Stir in the cream and 150 ml of cooking water. Add any more cooking liquid to make the puree smooth. Season with pepper and salt.
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Nutrition
265Calories
Sodium15% DV360mg
Fat14% DV9g
Protein10% DV5g
Carbs13% DV39g
Fiber16% DV4g
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