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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Choose potatoes more or less of the same size and not too big. | 2. Boil the unpeeled potatoes in salt water for about 40 minutes. Of course, the cooking time depends on their size. To be sure, you can always check the right cooking time, pricking them with a fork. | 3. It is hard, but peel the potatos while they are still hot. | 4. Now cut the potatos to uniform cubes, mash them with a potatos masher or elettronic mixer. | 5. Put the mashed potatos in a saucepan in a low heat, add cubed butter and hot milk a little at a time, always stirring with a wooden spoon, being careful do not let form lumps. | 6. Our puree should be creamy and smooth, but not watery: pay attention to not add too much milk then. | 7. Add salt to taste, a pinch of ground nutmeg, black pepper (if you like). | 8. For tastier Potato puree add 2-3 tbps of grated parmisan. | 9. Stir all ingredients together again, then remove it from heat, and that's it! | 10. Your Potato Puree is done: eat it immediately! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	2 1/2			-	-	-	-
milk	1/4	cup		37.21	2.9158	1.9215	1.9947
butter	5 1/2	tablespoons		470.25	21.6068	14.6932	39.6
sea salt				-	-	-	-
nutmeg			ground	-	-	-	-
black pepper			ground	-	-	-	-
parmesan cheese	2	tablespoons	grated	37.0	4.0	4.0	0.5

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