nutritional info
Serving Size About 1 cup 1/12 of recipe, Calories Per Serving 240, Total Fat 8g, Total Fat Pct Daily Value 12g, Calories From Fat 70g, Saturated Fat 5g, Saturated Fat Pct Daily Value 24g, Trans Fat 0g, Cholesterol 20mg, Cholesterol Pct Daily Value 7mg, Sodium 660mg, Sodium Pct Daily Value 28mg, Carbohydrates 39g, Carbohydrates Pct Daily Value 13g, Dietary Fiber 3g, Dietary Fiber Pct Daily Value 13g, Sugar 4g, Protein 5g;Percent Daily Value*: Vitamin A 4%, Calcium 8%, Vitamin C 10%, Iron 4%.
ingredients
- 4 1/2 pound russet or Yukon gold potatoes, peeled and cut into 1-inch cubes
- 1 tablespoon salt, divided
- 1 (12 oz.) can Magnolia® Evaporated Milk
- 6 tablespoon butter, cut up
- 1/2 teaspoon pepper
- 2 tablespoon sliced fresh chives
instructions
- PLACE potatoes and 2 teaspoons salt in Dutch oven or large saucepan. Add enough water to cover by 1 inch. Bring to a boil over high heat. Reduce heat to low; cover and simmer 20 minutes or until potatoes are tender when pierced with fork. Drain thoroughly. Return potatoes to pot.
- MICROWAVE evaporated milk in small microwave-safe bowl on HIGH 1 1/2 minutes or until hot.
- ADD hot milk, butter, pepper and remaining 1 teaspoon salt to potatoes. Beat with electric hand mixer on medium speed until fluffy. Stir in chives, if desired.
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