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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Central American >> Honduran

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fill a large pot halfway with cold water. Peel the potatoes and cut into 2 inch cubes, adding to the pot as they are cut. Add cold water to cover by 1 inch, if needed. Stir in the 3 tbsp kosher salt. | 2. Bring to a boil, then reduce heat to medium low and gently simmer until tender, 10-15 minutes. Drain potatoes and transfer to a baking sheet. Let dry 5-10 minutes. | 3. Meanwhile, heat milk, cream, peppercorns, sprigs and bay leaves in a small saucepan over medium heat, stirring occasionally, until mixture is very hot but not boiling, about 10 minutes. | 4. Remove from heat and let mixture infuse for 20 minutes then strain. | 5. While milk mixture is infusing, pass the potatoes through the smallest disk of a food mill along with the diced butter into a large bowl. The hot cream mixture should be ready by this time so stir into the riced potatoes. Season with salt and pepper. | 6. If you need to hold the mashed potatoes, cover with plastic wrap pressed directly against the potatoes surface and set bowl over a large pot of simmering water for up to 2 hours. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
russet potato	4	lbs		1433.3536	327.85699999999997	38.8276	1.4515
yukon gold potato	1			-	-	-	-
kosher salt	3	tablespoons		-	-	-	-
milk	1	cup		148.84	11.6632	7.686	7.9788
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
black peppercorn	8			-	-	-	-
thyme	3	sprigs		-	-	-	-
bay leaf	2			-	-	-	-
butter	1/2	cup	chilled diced	684.0	31.428	21.372	57.6
salt pepper				-	-	-	-

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