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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs, Dairy Italian Italian, Vegetables 4 Servings

INGREDIENTS

INGREDIENTS
6 Boiling potatoes, about 1
1/2 lb
Peeled & quartered
3 T Freshly grated
Parmigiano-Reggiano
cheese
1/2 t Salt
1/8 t Freshly ground pepper
1/2 c Warm milk

INSTRUCTIONS

Servings: 4  DIRECTIONS  In a saucepan, combine the potatoes and salted
water to cover  generously. Bring to a boil over moderate heat. Cover,
reduce heat to  low and simmer until tender, about 20 minutes.  Drain
the potatoes. Return them to the pan and mash with a potato  masher.
Using a wooden spoon, beat in the cheese, salt and pepper.  Add the
milk and beat until smooth. Serve at once.  Source: Food & Wine
magazine, 10/90 From: Sallie Austin  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 486
Calories From Fat: 126
Total Fat: 14.3g
Cholesterol: 39.9mg
Sodium: 1104.9mg
Potassium: 1457.5mg
Carbohydrates: 64.5g
Fiber: 7.5g
Sugar: 5.9g
Protein: 25.9g


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