Recipe Details
Ingredients
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3poundsrusset potatoes, peeled and cut into 1-inch pieces
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1tablespoonsalt, divided
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¾cuphalf-and-half
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½cupbutter
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¼teaspoonblack pepper
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chopped fresh parsley, for garnish
Cooking Directions
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Cover potatoes with cold water by 1 inch in a large saucepan. Stir in 1 1/2 teaspoons salt. Bring to a boil over medium-high heat. Boil until potatoes are fork-tender but still hold their shape, about 10 minutes; drain.
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Return potatoes to saucepan. Cook over low heat, stirring occasionally, until excess liquid has evaporated and potatoes are dry, about 1 minute. Process hot potatoes through a potato ricer into a large bowl.
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Meanwhile, heat half-and-half and butter in a small saucepan over medium-low heat until warmed and butter is melted, about 3 minutes; gradually pour into riced potatoes. Stir to incorporate; season with pepper and remaining 1 1/2 teaspoons salt. Garnish with parsley.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories354 | |
| % Daily Value * | |
| Total Fat 19g |
24% |
| Saturated Fat 12g |
60% |
| Cholesterol 52mg |
17% |
| Sodium 1106mg |
48% |
| Total Carbohydrate 42g |
15% |
| Dietary Fiber 3g |
11% |
| Protein 6g |
12% |
| Potassium 991mg |
21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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