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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork. | 2. Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside. | 3. Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
russet potato	1 3/4	3/4		-	-	-	-
kosher salt	1	tablespoon		-	-	-	-
half cream	8	fluid		-	-	-	-
garlic clove	3		crushed	-	-	-	-
parmesan cheese	3	ounces	grated	314.6794	34.0194	34.0194	4.2524

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