Directions:
- Put potatoes in a large pot and cover with cold water. Cover and bring to a boil over high heat. Reduce heat to medium and cook until potatoes are tender when pierced, about 15 minutes. Drain; return to pot.
- Meanwhile, in a large frying pan, cook hazelnuts over medium heat, stirring often, until fragrant, about 5 minutes. Add butter and cook, stirring frequently, until butter is golden brown and flecked with brown bits and hazelnuts are dark brown, about 5 minutes. Pour hot hazelnut mixture into a bowl and set aside.
- Mash hot potatoes. Add milk, yogurt, salt, and pepper, mashing to blend. Transfer to a serving bowl and spoon about half the warm hazelnut mixture over the top; serve the rest on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2645.68 Kcal (11077 kJ) | ||
| Calories from fat | 1459.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 162.12g | 249% | |
|---|---|---|---|
| Cholesterol | 250.34mg | 83% | |
| Sodium | 4365.82mg | 182% | |
| Potassium | 6947.19mg | 148% | |
| Total Carbs | 278.56g | 93% | |
| Sugars | 31.32g | 125% | |
| Dietary Fiber | 25.39g | 102% | |
| Protein | 55.9g | 112% | |
| Vitamin C | 251.8mg | 420% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 1107.9mg | 6155% | |
| Calcium | 684mg | 68% | |
| Amount Per 100 g | |||
| Calories | 141.23 Kcal (591 kJ) | ||
| Calories from fat | 77.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.65g | 249% | |
|---|---|---|---|
| Cholesterol | 13.36mg | 83% | |
| Sodium | 233.05mg | 182% | |
| Potassium | 370.85mg | 148% | |
| Total Carbs | 14.87g | 93% | |
| Sugars | 1.67g | 125% | |
| Dietary Fiber | 1.36g | 102% | |
| Protein | 2.98g | 112% | |
| Vitamin C | 13.4mg | 420% | |
| Vitamin A | 0.1mg | 38% | |
| Iron | 59.1mg | 6155% | |
| Calcium | 36.5mg | 68% | |
* 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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