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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Belgian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large saucepan combine the potatoes, milk, 1 tablespoon of salt and enough cold water to just cover the potatoes. | 2. Bring to a boil over a high heat. | 3. Reduce heat and cook, partially covered, for 15-20 minutes until the potatoes are tender. | 4. Drain well. | 5. Mash the potatoes in a large mixing bowl. | 6. Using a wooden spoon, beat in 4 tablespoons of the butter and the double cream. | 7. Beat until the mixture is very light and fluffy. | 8. Season generously with salt, black pepper, and nutmeg. | 9. Keep warm in an oven while you prepare the shallots. | 10. Melt the remaining 2 tablespoons of butter in a small skillet over medium heat. | 11. Add the shallots and cook, stirring occasionally, for 5-7 minutes until the shallots are softened and lightly caramalised. | 12. Top the mashed potatoes with the shallots and sprinkle with parsley. | 13. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
floury potato	5		peeled cubed	-	-	-	-
milk	1	cup		148.84	11.6632	7.686	7.9788
salt	1	tablespoon		-	-	-	-
butter	6	tablespoons	unsalted	513.0	23.570999999999998	16.029	43.2
double cream	3	tablespoons		-	-	-	-
salt pepper				-	-	-	-
nutmeg	1	pinch	grated	0.7219	0.0678	0.008	0.0499
shallot	2		peeled sliced	-	-	-	-
parsley	2	tablespoons	minced	2.736	0.4811	0.2257	0.06

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.