Directions:
- Place chopped potatoes in a large pot, cover with lightly salted cold water and bring to a boil; cook until tender, about 20 minutes. Drain potatoes, then return to pot.
- Meanwhile, while potatoes are boiling, heat 2 tbsp of the butter in a skillet; add chopped veggies and saute until soft, about 5 minutes.
- Add veggies to cooked potatoes, along with the remaining butter. With a handheld potato masher, mash well.
- Slowly add milk, mashing well until potatoes reach desired consistency.
- Stir in crumbled bacon and parsley. Taste; add salt and pepper if needed.
- ***Please note that this is a forgiving recipe-use the amounts of butter and milk that you wish, and adding an extra potato won't throw it off. Also, the celery adds a great flavor, but if you want to leave it out add a little extra onion to make up the difference.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 365.79 Kcal (1531 kJ) | ||
| Calories from fat | 179.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.9g | 31% | |
|---|---|---|---|
| Cholesterol | 44.98mg | 15% | |
| Sodium | 197.46mg | 8% | |
| Potassium | 1070.9mg | 23% | |
| Total Carbs | 40.12g | 13% | |
| Sugars | 4.77g | 19% | |
| Dietary Fiber | 5.12g | 20% | |
| Protein | 8.63g | 17% | |
| Vitamin C | 23.3mg | 39% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.3mg | 13% | |
| Calcium | 71.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 113.77 Kcal (476 kJ) | ||
| Calories from fat | 55.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.19g | 31% | |
|---|---|---|---|
| Cholesterol | 13.99mg | 15% | |
| Sodium | 61.41mg | 8% | |
| Potassium | 333.08mg | 23% | |
| Total Carbs | 12.48g | 13% | |
| Sugars | 1.48g | 19% | |
| Dietary Fiber | 1.59g | 20% | |
| Protein | 2.69g | 17% | |
| Vitamin C | 7.3mg | 39% | |
| Iron | 0.7mg | 13% | |
| Calcium | 22.2mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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