Directions:
- In a large pot over high heat, combine the potatoes, onions and water to cover and boil for 30 to 45 minutes, or until tender. Drain the mixture, reserving 3 cups of the water. Transfer this in small batches to a blender and puree until smooth.
- In the same pot over medium heat, combine the flour and the butter, stirring together well, to form a roux. Slowly add the milk, stirring constantly, until well blended. Reduce heat to low and add the pureed potato mixture. Let simmer, stirring occasionally for 5 to 10 minutes. Add the parsley and season with salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 141.88 Kcal (594 kJ) | ||
| Calories from fat | 26.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.9g | 4% | |
|---|---|---|---|
| Cholesterol | 9.47mg | 3% | |
| Sodium | 77.23mg | 3% | |
| Potassium | 448.25mg | 10% | |
| Total Carbs | 24.06g | 8% | |
| Sugars | 9.4g | 38% | |
| Dietary Fiber | 3.12g | 12% | |
| Protein | 4.85g | 10% | |
| Vitamin C | 5.8mg | 10% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 0.7mg | 4% | |
| Calcium | 146mg | 15% | |
| Amount Per 100 g | |||
| Calories | 65.12 Kcal (273 kJ) | ||
| Calories from fat | 11.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.33g | 4% | |
|---|---|---|---|
| Cholesterol | 4.35mg | 3% | |
| Sodium | 35.45mg | 3% | |
| Potassium | 205.76mg | 10% | |
| Total Carbs | 11.04g | 8% | |
| Sugars | 4.31g | 38% | |
| Dietary Fiber | 1.43g | 12% | |
| Protein | 2.23g | 10% | |
| Vitamin C | 2.7mg | 10% | |
| Vitamin A | 0.3mg | 23% | |
| Iron | 0.3mg | 4% | |
| Calcium | 67mg | 15% | |
* 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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