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Pesto Smashed Potatoes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)57.3423
Energy (kCal)1925.2676
Carbohydrates (g)207.62
Total fats (g)98.9604
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut larger potatoes in half and leave small potatoes whole. | 2. Cover potatoes with water and bring water to a boil. | 3. Add salt and cook until potatoes are tender 10 to 12 minutes. | 4. Drain potatoes and return them to hot pot. | 5. Add broth or stock and smash the potatoes up. | 6. Add pesto and smash to desired consistency. | 7. Serve while hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red potato 2 1/2 793.7876 180.3032 21.4323 1.5876
    salt coarse - - - -
    chicken broth 1 cup 78.12 1.89 11.1384 2.6208
    pesto sauce 1 cup 1053.36 25.4268 24.7716 94.75200000000001

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



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