Directions:
- Peel the potatoes, cut in half, and place in a pan, then cover with cold salted water. Bring to a boil and continue cooking until the potatoes fall off the fork when pierced, about 20 minutes. Drain the potatoes. Gently press the potatoes through a sieve (or potato ricer) into a large bowl, using a rubber spatula.
- Mix in the butter, milk, sour cream, salt and pepper and stir to blend. Add a tablespoon or 2 more of warm milk, if necessary to obtain the desired consistency. Salt and pepper liberally and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 262.86 Kcal (1101 kJ) | ||
| Calories from fat | 83.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.29g | 14% | |
|---|---|---|---|
| Cholesterol | 25.61mg | 9% | |
| Sodium | 623.88mg | 26% | |
| Potassium | 1014.67mg | 22% | |
| Total Carbs | 38.28g | 13% | |
| Sugars | 3.26g | 13% | |
| Dietary Fiber | 3.46g | 14% | |
| Protein | 6.46g | 13% | |
| Vitamin C | 13.9mg | 23% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.7mg | 10% | |
| Calcium | 79.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 118.53 Kcal (496 kJ) | ||
| Calories from fat | 37.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.19g | 14% | |
|---|---|---|---|
| Cholesterol | 11.55mg | 9% | |
| Sodium | 281.31mg | 26% | |
| Potassium | 457.52mg | 22% | |
| Total Carbs | 17.26g | 13% | |
| Sugars | 1.47g | 13% | |
| Dietary Fiber | 1.56g | 14% | |
| Protein | 2.91g | 13% | |
| Vitamin C | 6.3mg | 23% | |
| Iron | 0.8mg | 10% | |
| Calcium | 36mg | 8% | |
* 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.
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