Smarter Mashed Potatoes
Smarter Mashed Potatoes - This popular side dish works well with fish, meat and vegetables
Healthy, because
Even smarter
Nutritional values
No, the potato is not fattening! Most of the time the tubers get fat by deep-frying or frying. This vegetarian side dish offers lots of high-quality protein, potassium and vitamin C and is easily digestible and somewhat diuretic.
If you do not have a potato ricer, mash the potatoes roughly with a whisk. Never use a blender, the potatoes will become sticky and tough. Instead of butter, olive oil also tastes good. Its unsaturated fatty acids add to the value of the potato snow.
(Percentage of daily recommendation)
| Calorie | 260 cal. | (12 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 0.1 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 701 mg | (18 %) | ||
| Calcium | 25 mg | (3 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 42 mg |
Ingredients
- Ingredients
- Cultured butter
- 1 lb waxy potatoes (such as Yukon gold)
- salt
- 5 sprigs Dill
- 1 oz Cultured butter
Kitchen utensils
Preparation steps
Peel potatoes and cook in a pot of boiling salted water until knife-tender, about 20 minutes.
Rinse dill, shake dry and pluck fronds. Place a serving bowl in a preheated oven at 75°C (gas: mark 1) (approximately 150°F) until warm.
Drain hot potatoes and return to pot briefly to allow steam to escape, swirling pot.
Pass half of potatoes through a ricer into the warmed bowl.
Add half of butter, flaking with your fingers, and half of dill. Pass remaining potatoes through ricer into bowl and top with remaining butter and dill. Serve immediately.
