Directions:
- Place potatoes and garlic in a heavy saucepan, cover with cold water and bring to a boil.
- Reduce heat and simmer partly covered about 15 minutes or until potatoes are fork-tender.
- Drain well, return the potatoes to the pan and place over high heat.
- Briefly stir or shake the pan to keep potatoes from sticking or burning until the outside of the potatoes begin to dry to a white color (1 to 2 minutes).
- Remove from heat.
- While the potatoes are cooking,chop the herbs, add the milk and butter to a small sauce pan and heat until butter is melted.
- Remove from heat and stir in the rosemary, chives and parsley.
- With an electric mixer, beat the potatoes and garlic until smooth.
- Beat in the milk-herb mixture, sour cream and season with the salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 234.11 Kcal (980 kJ) | ||
| Calories from fat | 40.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.52g | 7% | |
|---|---|---|---|
| Cholesterol | 12.97mg | 4% | |
| Sodium | 18.08mg | 1% | |
| Potassium | 74.56mg | 2% | |
| Total Carbs | 43.51g | 15% | |
| Sugars | 0.81g | 3% | |
| Dietary Fiber | 4.69g | 19% | |
| Protein | 5.8g | 12% | |
| Vitamin C | 2.6mg | 4% | |
| Iron | 0.1mg | 1% | |
| Calcium | 119.8mg | 12% | |
| Amount Per 100 g | |||
| Calories | 88.55 Kcal (371 kJ) | ||
| Calories from fat | 15.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.71g | 7% | |
|---|---|---|---|
| Cholesterol | 4.91mg | 4% | |
| Sodium | 6.84mg | 1% | |
| Potassium | 28.2mg | 2% | |
| Total Carbs | 16.46g | 15% | |
| Sugars | 0.31g | 3% | |
| Dietary Fiber | 1.77g | 19% | |
| Protein | 2.2g | 12% | |
| Vitamin C | 1mg | 4% | |
| Iron | 0.1mg | 1% | |
| Calcium | 45.3mg | 12% | |
* 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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