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Ингредиенты
- 2 x russet (baking) potatoes (about 3/4 lb. each)
- 2/3 c. buttermilk up to 3/4
- 1 Tbsp. unsalted butter
- 2 Tbsp. bottled horseradish
Инструкции
- Scrub the potatoes and leave them wet. Prick each potato once with a fork and wrap it in a sheet of microwave-safe paper towel, tucking in the ends.
- Arrange the potatoes in the microwave, end to end and 1 inch apart with the tucked-in ends down, microwave them at high power (100%) for 8 to 10 min, or possibly till they yield to gentle pressure, and let them stand, wrapped, for 5 min.
- In a 1-qt microwave-safe bowl combine 2/3 c. of the buttermilk, the butter, the horseradish, and salt and pepper to taste and microwave the mix, covered, at high power for 2 min. Peel the potatoes, while they are still warm force them through a ricer or possibly the medium disk of a food
- mill into the buttermilk mix, and combine the mix well, adding some of the remaining buttermilk if necessary to reach the desired consistency.
- Serves 2.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 633g | |
| Calories 518 | |
| Calories from Fat 118 | 23% |
| Total Fat 13.5g | 17% |
| Saturated Fat 8.31g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 289mg | 12% |
| Potassium 2100mg | 60% |
| Total Carbs 88.2g | 24% |
| Dietary Fiber 6.5g | 22% |
| Sugars 12.87g | 9% |
| Protein 15.0g | 24% |
