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Recipe Name: Bistro Mashed Potatoes Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 1

4 Red-skinned potatoes
scrubbed clean cut in
4 Sweet potatoes, peeled cut
lrg chunks
1 Teaspoon(s) Sea salt
1/2 Cup(s) Heavy cream
1/2 Cup(s) Milk
6 Tablespoon(s) Butter
Salt and fresh ground black
pepper to
4 Tablespoon(s) Fresh flat-leaf parsley
Combine the potatoes and sweet potatoes in a large pan. (Note:
Equal-size chunks are important so they cook at the same rate.) Cover
with cold water and add the sea salt. Bring to a boil and cook until
tender when poked with a fork, about 15 to 20 minutes. Drain the water
from the pan. Heat the cream, milk and butter over low heat; do not
boil. With a potato masher or large fork crush the potatoes in their
pan, adding the cream mixture a little at a time. Season lightly with
salt and freshly ground black pepper. Continue mashing un til the
potatoes are blended well. There should still be some chunks left,
with the red potato skins dispersed throughout. Add more cream, milk
or butter if necessary. Taste and adjust seasoning, stir in the
parsley and transfer to a serving bowl. Per serving: 304 calories, 40
gm carbohydrates, 46 mg cholesterol, 429 mg sodium, 4 gm protein, 15
gm fat, 9 gm saturated fat The Washington Post NOTES : These are
creamy, slightly sweet and colorful a welcome addition to Thanksgiving
dinner. Recipe by: The Washington Post Posted to MC-Recipe Digest V1
#754 by The Meades <> on Aug 21, 1997

Nutrition (calculated from recipe ingredients)
Calories: 2003
Calories From Fat: 1053
Total Fat: 119.9g
Cholesterol: 356mg
Sodium: 3032.1mg
Potassium: 4826.6mg
Carbohydrates: 190.2g
Fiber: 46.2g
Sugar: 7.5g
Protein: 56.7g

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