Mashed Potatoes with Cucumber and Almonds
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(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
415
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 415 cal. | (20 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 10.1 mg | (84 %) | ||
| Vitamin K | 11.5 μg | (19 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 1.2 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 867 mg | (22 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 28 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse the potatoes and cook in a pan in a preheated oven (200°C, 400°F) for about 40 minutes. Meanwhile toast the almonds in 1 tablespoon butter until light brown, take immediately from the pan and allow to cool in a shallow dish. Puree half of the almonds in a food processor. Chop dill coarsely. Peel cucumber, halve lengthwise, scrape out the seeds with a small spoon. Cut into very small cubes.
2.
Allow potatoes to cool briefly, cut in half, scrape out with a small spoon. Knead potato meat and remaining butter with a fork. Mix with chopped and pureed almonds, carefully fold in diced cucumber and dill and season with salt, pepper and nutmeg.
