Directions:
- Warm the cream with the butter in a small saucepan over medium heat until the butter melts; set aside.
- Put the potatoes in a medium saucepan with cold water to cover. Bring to boil then add 1 teaspoon of salt and reduce the heat and simmer for 15 to 20 minutes, until the potatoes are very tender. Drain. Pass the potatoes through a food mill or a ricer into a large mixing bowl. Stir in the warm cream and butter mixture until the cream is absorbed and the mixture is smooth. Season the potatoes with salt and pepper and finish them off by stirring in 1/4 cup olive oil. Top with chopped chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 219.61 Kcal (919 kJ) | ||
| Calories from fat | 219.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.4g | 38% | |
|---|---|---|---|
| Cholesterol | 47.75mg | 16% | |
| Sodium | 8.67mg | 0% | |
| Potassium | 20.23mg | 0% | |
| Total Carbs | 0.64g | 0% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 0.52g | 1% | |
| Vitamin C | 0.8mg | 1% | |
| Vitamin A | 0.1mg | 3% | |
| Calcium | 16.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 551.9 Kcal (2311 kJ) | ||
| Calories from fat | 551.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 61.33g | 38% | |
|---|---|---|---|
| Cholesterol | 120.01mg | 16% | |
| Sodium | 21.79mg | 0% | |
| Potassium | 50.84mg | 0% | |
| Total Carbs | 1.61g | 0% | |
| Sugars | 0.05g | 0% | |
| Dietary Fiber | 0.08g | 0% | |
| Protein | 1.32g | 1% | |
| Vitamin C | 2mg | 1% | |
| Vitamin A | 0.2mg | 3% | |
| Iron | 0.1mg | 0% | |
| Calcium | 40.7mg | 2% | |
* 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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