Herb Mashed Potatoes
Potatoes have a high nutrient density and contain cell-protecting antioxidants like flavonoids.
You can serve the side dish with fish, meat, or poultry.
(Percentage of daily recommendation)
| Calorie | 200 cal. | (10 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 3.8 μg | (6 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 731 mg | (18 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 23 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 12 ozs waxy potatoes
- salt
- 1 sm handful Fresh herbs (to taste)
- ¾ cup Buttermilk
- peppers
- Nutmeg
- 1 Tbsp Cultured butter
Preparation steps
Peel potatoes and place in a pot. Add enough water to cover, add salt and bring to a boil. Cook over medium heat until potatoes are knife-tender, 20-25 minutes.
Meanwhile, rinse the herbs, shake dry, pluck leaves and finely chop.
In a small pot, heat buttermilk with herbs over medium heat (do not let boil or buttermilk will curdle).
Drain the potatoes, return to pot and let stand until steam escapes.
Mash potatoes with a potato masher or pass through a potato ricer.
Add buttermilk mixture to potatoes and season with salt, pepper and freshly grated nutmeg. Stir until smooth and combined. Serve immediately with the butter.