Mashed Potatoes with Mushrooms and Arugula
(2 votes)
(2 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
373
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 373 cal. | (18 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 58.4 μg | (97 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 1,061 mg | (27 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 12 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 46 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 700 grams starchy potatoes
- salt
- freshly ground peppers
- 100 grams Whipped cream
- 3 Tbsps butter
- 1 bunch Arugula
- 250 grams Wild mushroom (such as boletus, chanterelles)
- 1 shallot
- 1 garlic clove
- Nutmeg (freshly grated)
- olive oil (for drizzling)
Preparation steps
1.
Rinse the potatoes cook for 25 minutes in boiling water.
2.
Separate the leaves of the arugula. Rinse and drain well.
3.
Clean the mushrooms and chop into smaller pieces, if necessary.
4.
Peel and finely dice the shallots and garlic. Heat 1 tablespoon of butter in a pan, and sauté the shallots and garlic until soft. Add the mushrooms, and cook for 2-3 minutes. Season to taste with salt and pepper.
5.
Peel the potatoes, let dry slightly, and then pass through a ricer. Mix with the remaining butter and the cream. Mix well, then season to taste with salt and nutmeg.
6.
Serve the mashed potatoes on a warm plate, topped with the mushroom mixture and the arugula. Drizzle with olive oil and serve.
