Directions:
- In a large saucepan, add potatoes and water to cover by 1-inch. Bring to boil over high heat. Lower the heat to a simmer, and cook until tender, about 25 to 30 minutes. Dry by setting out on a board or in a colander.
- Quarter potatoes and set on a sheet pan in 1 layer to dry. Once they're dry, place potatoes in a bowl. Mash with a fork until broken up but not smooth. Add pepper, chives, thyme and tarragon. Season with salt. Mix well. Add the oil a half cup at a time. You may find you do not need all the oil. Add lemon zest, if using. Mix well.
- Chef's note: Cook the potatoes whole so they don't get water logged and dilute the flavor.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 415.57 Kcal (1740 kJ) | ||
| Calories from fat | 130.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.51g | 22% | |
|---|---|---|---|
| Cholesterol | 32mg | 11% | |
| Sodium | 4370.52mg | 182% | |
| Potassium | 1183.12mg | 25% | |
| Total Carbs | 50.37g | 17% | |
| Sugars | 2.78g | 11% | |
| Dietary Fiber | 3.3g | 13% | |
| Protein | 24.99g | 50% | |
| Vitamin C | 52.1mg | 87% | |
| Iron | 222.5mg | 1236% | |
| Calcium | 297mg | 30% | |
| Amount Per 100 g | |||
| Calories | 108.61 Kcal (455 kJ) | ||
| Calories from fat | 34.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.79g | 22% | |
|---|---|---|---|
| Cholesterol | 8.36mg | 11% | |
| Sodium | 1142.21mg | 182% | |
| Potassium | 309.2mg | 25% | |
| Total Carbs | 13.16g | 17% | |
| Sugars | 0.73g | 11% | |
| Dietary Fiber | 0.86g | 13% | |
| Protein | 6.53g | 50% | |
| Vitamin C | 13.6mg | 87% | |
| Iron | 58.1mg | 1236% | |
| Calcium | 77.6mg | 30% | |
* 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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