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Recipes
Shopping list
Ingredients
- 4 lb russet potatoes
- 2 (32 oz) cartons chicken (or turkey) stock
- ¼ bunch fresh Italian parsley (optional)
- 8 oz sour cream
- ¼ cup unsalted butter
- ½ cup grated Parmesan cheese
- ½ teaspoon kosher salt
Steps
- Peel potatoes and cut into 1-inch cubes. Place potatoes and stock in large stockpot; bring to a boil on high. Cook 8–10 minutes until potatoes are tender; drain, reserving 1 cup stock.
- Chop parsley finely (¼ cup). Place potatoes in large bowl and mash with electric mixer. Add reserved stock, parsley, sour cream, butter, Parmesan, and salt; mix until smooth. Serve.
If fruits and vegetables are part of this recipe, be sure to wash thoroughly.
Amount per ⅛ recipe serving: Calories 340, Total Fat 13g, Sat Fat 7g, Trans Fat 0g, Chol 40mg, Sodium 600mg, Total Carb 46g, Fiber 4g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 10g, Vitamin D 0%, Calc 8%, Iron 6%, Potassium 20%