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Butter and Parm Squished Potatoes (Rachael Ray) Recipe

Butter and Parm Squished Potatoes (Rachael Ray) Recipe

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Butter and Parm Squished Potatoes (Rachael Ray)

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Ingredients:

Serving

about 2 lb baby yukon gold potatoes
2 to 2 1/2 cups chicken stock
2 tbsp extra-virgin olive oil
freshly ground black pepper
2 tbsp butter
1/2 to 2/3 cup shredded parmigiano-reggiano, 2 handfuls

Directions:

Put the potatoes in a medium pot in a single layer. Pour in enough stock to come 1/4-inch up the sides of potatoes, and add the extra-virgin olive oil. Cover, bring to a boil, reduce heat to simmer and steam for 10 minutes. Remove the lid, raise the heat and reduce the stock. When the stock evaporates, squish potatoes to flatten them a bit with a masher. Crisp the potatoes a few minutes on each side, then season with black pepper. Stir in the butter and cheese and toss.
Transfer to a serving dish and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	491.49 Kcal (2058 kJ)
Calories from fat	228.16 Kcal
		% Daily Value*
Total Fat	25.35g	39%
Cholesterol	55.43mg	18%
Sodium	453.21mg	19%
Potassium	1109.36mg	24%
Total Carbs	46.82g	16%
Sugars	5.27g	21%
Dietary Fiber	2.27g	9%
Protein	22.18g	44%
Vitamin C	40.8mg	68%
Vitamin A	0.1mg	2%
Iron	183.7mg	1020%
Calcium	37.9mg	4%

Amount Per 100 g
Calories	114.07 Kcal (478 kJ)
Calories from fat	52.95 Kcal
		% Daily Value*
Total Fat	5.88g	39%
Cholesterol	12.86mg	18%
Sodium	105.18mg	19%
Potassium	257.46mg	24%
Total Carbs	10.86g	16%
Sugars	1.22g	21%
Dietary Fiber	0.53g	9%
Protein	5.15g	44%
Vitamin C	9.5mg	68%
Iron	42.6mg	1020%
Calcium	8.8mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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