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Cheryl Ritter Bonsell
Perfect mashed potatoes
Puree of crumbly potatoes, olive oil, whole milk, butter and nutmeg.
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Ingredients
Directions
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Peel the potatoes and cut into equal pieces. Boil in water with salt in 20 min. Until done. Drain in a colander.
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Put the oil in the pan. Add the potatoes and let dry on the smallest pit on low heat in 2 minutes.
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The less moisture in the potatoes, the lighter the puree.
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Heat the milk in a saucepan over low heat, but do not let it boil. Cut the butter into cubes.
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Make the potatoes fine with the potato press.
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Return to the pan, add the milk and the cubes of butter and stir lightly with a whisk until the butter is completely absorbed.
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Season to taste with the salt, nutmeg and possibly pepper to taste.
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Nutrition
405Calories
Sodium6% DV140mg
Fat37% DV24g
Protein10% DV5g
Carbs13% DV40g
Fiber16% DV4g
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