Directions:
- Boil potatoes for five (5) minutes let sit in hot water while making sauce. Melt butter on a separate pan.
- Add flour to the butter and stir for one (1) minute.
- Add cold milk to the mixture 1 cup at a time.
- Make sure the milk is cold to avoid lumps.
- Stir in low heat until completely mixed, then, add parsley.
- Add garlic powder. Stir for 2 minutes.
- The amount will depend on how much garlic flavor you can take.
- Add about 1 teaspoon, you can add more if you prefer it to be more garlicky.
- Make sure you don’t put too much garlic powder. Otherwise, you’ll end up with a very bitter sauce.
- Remove sauce from heat, then, add 1 cup of cheese. Mix until the cheese melts.
- Add cheese and wait for it to melt again before adding the last cup.
- Cut boiled potatoes in half. Then, add to garlic cheese sauce.
- Add salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 982.88 Kcal (4115 kJ) | ||
| Calories from fat | 337.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.45g | 58% | |
|---|---|---|---|
| Cholesterol | 114.01mg | 38% | |
| Sodium | 766.86mg | 32% | |
| Potassium | 3564.21mg | 76% | |
| Total Carbs | 128.88g | 43% | |
| Sugars | 7.76g | 31% | |
| Dietary Fiber | 14.89g | 60% | |
| Protein | 37.46g | 75% | |
| Vitamin C | 65.6mg | 109% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 8.2mg | 45% | |
| Calcium | 786.8mg | 79% | |
| Amount Per 100 g | |||
| Calories | 111.78 Kcal (468 kJ) | ||
| Calories from fat | 38.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.26g | 58% | |
|---|---|---|---|
| Cholesterol | 12.97mg | 38% | |
| Sodium | 87.21mg | 32% | |
| Potassium | 405.33mg | 76% | |
| Total Carbs | 14.66g | 43% | |
| Sugars | 0.88g | 31% | |
| Dietary Fiber | 1.69g | 60% | |
| Protein | 4.26g | 75% | |
| Vitamin C | 7.5mg | 109% | |
| Iron | 0.9mg | 45% | |
| Calcium | 89.5mg | 79% | |
* 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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