RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6141
| View Recipe |
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| Recipe Name: |
Potatoes Parmigiana - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Potato |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.47
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 to taste salt and pepper
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Directions:
To crush the garlic, use a flat blade of a chef?s knife.
Bring the water, salt and garlic to a boil in a large saucepan over medium-high heat.
Add potatoes to boiling water and cook 15 to 20 minutes, or until tender when pierced with a sharp knife.
Place half the parsley and all of the cheese in a small bowl and toss with a fork; set aside. Reserve the remaining parsley.
Drain potatoes, reserving ½ cup of the cooking water. Transfer the potatoes to a large heatproof bowl.
With an electric mixer, beat potatoes until smooth, adding a bit of the reserved cooking water if they seem a bit dry.
Add cream, nutmeg, and salt and pepper to taste, and beat until blended.
Add the cheese and parsley mixture and beat to combine. Adjust seasoning, cover potatoes with foil and keep warm in a 200-degree oven until ready to serve.
Divide mashed potatoes among dinner plates and sprinkle with reserved parsley, and serve. |
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| Nutrition per Serving: |
| Calories: |
249 |
Total Carbs: |
33.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
17.8 |
Fat: |
6.8 |
Protein: |
5.75 |
| Fiber: |
8.07 |
Sodium: |
2.75 |
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