Pureed Potatoes, Gold And Sweet (mf)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Potato-sd | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Sweet potatoes, peeled and |
| cut into chunks | ||
| 1 | lb | Yukon gold or idaho |
| potatoes peeled and cut | ||
| into chunks | ||
| 4 | T | Heavy cream, butter or |
| chicken broth | ||
| Salt and freshly ground | ||
| black pepper | ||
| Grated orange zest, optional | ||
| Fresh horseradish, optional |
INSTRUCTIONS
Cover the sweet and Yukon gold potatoes with water and bring to a boil. Simmer for 20 minutes or until just tender. Drain the potatoes and return them to the saucepan, over low heat. With a potato masher, puree the sweet and regular potatoes with the butter or cream or broth if you are on a diet. Season to taste with salt and pepper. Here too, you can zap up the adults' portion. Remove half of the kids portion and leave it plain; add to the adults' version either grated orange zest, fresh horseradish or your own favorite seasoning. Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserve MC Busted by Gail Shermeyer by TVFN Website on April 11, 1997 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6666 Posted to MC-Recipe Digest V1 #607 by 4paws@netrax.net (Shermeyer-Gail) on May 12, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 224
Calories From Fat: 17
Total Fat: 1.8g
Cholesterol: 1.7mg
Sodium: 755.5mg
Potassium: 844.7mg
Carbohydrates: 43.7g
Fiber: 5.4g
Sugar: 8.4g
Protein: 8.3g