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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash but do not peel the potatoes. Boil the potatoes in a small amount of salter water for 10 minutes. (If you don't have heavy cookware, cover the pot with aluminium foil, then with the lid). The potatoes will partially cook in their own steam which prevents loss of flavor and wateriness. Remove from heat. | 2. When the potatoes have cooled, peel them and cut them into large cubes. | 3. Brown the butter in a large saucepan over medium heat. Add the potatoes and brown them. | 4. Pour in the milk and cream. Bring to a boil for a few minutes, then thicken the sauce with the potato flour disolved in a little water. | 5. Simmer until potatoes are tender, 15-20 minutes. Season with salt and pepper to taste. | 6. Serve garnished with chopped parsley or chives. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	2 1/4			-	-	-	-
salt				-	-	-	-
butter	4	tablespoons		342.0	15.714	10.686	28.8
milk	2	cups		297.68	23.3264	15.372	15.9576
cream	1/2	cup		396.0	7.98	4.356	41.61600000000001
potato flour	1	teaspoon		11.9	2.77	0.23	0.0113
black pepper				-	-	-	-
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06

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