No Butter Mashed Potatoes
No Butter Mashed Potatoes - This deliciously creamy side dish goes well with meat, fish, eggs and other vegetables
Healthy, because
Even smarter
Nutritional values
The combination of potatoes and milk products provides the body with a high-quality protein mix. Thanks to low-fat milk and using sour cream instead of butter, the potato puree is particularly calorie-friendly, but no less airy! In addition, the potato provides us with plenty of fiber and is able to positively influence our blood pressure.
For more variation, replace half of the potatoes with celery, sweet potatoes, carrots, parsnips, or turnips. You can also stir in finely chopped herbs like dill with fish or watercress with eggs. The mashed potatoes are a great side dish for meat and fish dishes as well as mixed vegetables and vegetarian roasts.
(Percentage of daily recommendation)
| Calorie | 172 cal. | (8 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.1 mg | (1 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 1.7 μg | (4 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 810 mg | (20 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 6 mg |
Ingredients
Kitchen utensils
Preparation steps
Peel and coarsely chop the potatoes. Put in a large pot, cover with water and add 1 teaspoon salt.
Bring water to a boil, cover and cook potatoes until knife-tender, about 20 minutes over medium heat. Drain the potatoes, reserving cooking water in a bowl.
Heat the milk in a small pot.
Mash potatoes with a potato masher or press through a potato ricer.
Add warm milk and the sour cream to the potatoes and stir to combine. For creamier mashed potatoes, stir in 3 to 4 ounces of the reserved cooking water. Grate in nutmeg, season with salt and pepper, and serve.
