Colorful Mashed Potato Variants
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
426
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 426 cal. | (20 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.6 g | (32 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 150.3 μg | (251 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 141 μg | (47 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 144 mg | (152 %) | ||
| Potassium | 1,941 mg | (49 %) | ||
| Calcium | 237 mg | (24 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Uric acid | 184 mg | |||
| Cholesterol | 39 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram starchy potatoes
- 400 milliliters milk
- 3 Tbsps butter
- salt
- freshly ground peppers
- Nutmeg
- green puree
- 300 grams Broccoli (or 300 g frozen, heated creamed)
- red puree
- 150 grams Diced tomatoes
- 1 Tbsp Tomato paste
- orange puree
- 500 grams carrot or Pumpkin
- brownish puree
- 300 grams onions
- 2 Tbsps Smoked bacon
Preparation steps
1.
Peel the potatoes. Cook in boiling salted water for 25 minutes. Drain the potatoes, dry slightly, then pass through a potato ricer.
2.
Heat the milk, and gradually incorporate into the potatoes. Stir with a whisk until combined. Add the butter, and season to taste with salt, pepper, and nutmeg. Continue whisking until everything is mixed thoroughly, and the potatoes have a creamy texture.
3.
For the green and red mashed potatoes, steam the main vegetable component. Puree then ingredients for each puree, then add to the mashed potatoes.
4.
For the brown mashed potatoes, roast the onions and speck until brown and crispy, then fold into the puree.
