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History

Mashed Potatoes is an English originated dish started in early 1700.  It is starchy potatoes cooked into a velvety smooth and creamy side dish that is often served as a side dish to meat or sausages.

Ingredients

  • Potatoes – (Preferably starchy potatoes such as Russet) cut in to an inch cubes – 700g

  • Salt and pepper to season

  • Butter – 120 Grams

  • Milk or Fresh Cream – 1.5 cups

Recipe

  1. Boil the potatoes (start the boiling process in cold water).

  2. Add generous amount of salt to the boiling water

  3. Once boiled drain and heat the potatoes again to remove excess moisture.

  4. Taste for salt and add pepper.

  5. Gently mash with a masher.

  6. Add butter (butter must be in room temperature) and keep mashing.

  7. Add the milk (milk must be in room-temperature) and mash until everything is just combined.

Nutritious Value

  • Amount Per 1 cup (242g)
  • 1 cup (242 g)
  • Calories 214
  • % Daily Value*
  • Total Fat 7g 10%
  • Saturated fat 1.4g 7%
  • Polyunsaturated fat 3.2g
  • Monounsaturated fat 1.7g
  • Trans fat 0.3g
  • Cholesterol 0 mg 0%
  • Sodium 741 mg 30%
  • Potassium 692 mg 19%
  • Total Carbohydrate 35 g 11%
  • Dietary fiber 3.1 g 12%
  • Sugar 1.2 g
  • Protein 4 g 8%
  • Vitamin A 8%
  • Vitamin C 0%
  • Calcium 4%
  • Iron 4%
  • Vitamin D 0%
  • Vitamin B-6 15%
  • Cobalamin 3%
  • Magnesium 9%
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