Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Glycemic Load
44
High
Nutrition per serving
Calories786.8 kcal (39%)
Total Fat52.5 g (75%)
Carbs67.5 g (26%)
Sugars8.1 g (9%)
Protein16.9 g (34%)
Sodium658.1 mg (33%)
Fiber10.5 g (38%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Peel your yukon gold potatoes and cut them into equal size 2" pieces (I cut them lengthwise then 3 times width wise for 6 pieces per potato, for reference)
Step 2
Fill a large pot of COLD water and add your potatoes, covering them fully with water. Add kosher salt and heat covered over high heat. Boil for 20 minutes or until fork tender and drain. *KEY TIP* It's important to start them off in cold water so as the water boils, the potatoes cook evenly throughout. Starting them off in boiling water will cook the outside of the potato faster than the inside, which you do not want.
Step 3
While your potatoes are boiling, melt butter over medium heat and add chopped garlic, dried thyme & rosemary, and freshly cracked black pepper and let infuse for 5 minutes.
Step 4
Run your potatoes through a potato ricer back into the same pot (the residual heat will help evaporate any excess moisture). Then over low heat add your infused butter and heavy cream and mix until smooth.
Step 5
Add salt to taste and finish with freshly chopped chives. Enjoy!
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