Colorful Mashed Potatoes 3 Ways
Nutritional values
(Percentage of daily recommendation)
| Calorie | 505 cal. | (24 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 27.4 μg | (46 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 135 μg | (45 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 1,340 mg | (34 %) | ||
| Calcium | 149 mg | (15 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 16.7 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 71 mg | |||
| Complete sugar | 9 g |
Ingredients
Preparation steps
Rinse potatoes and steam for about 25 minutes. Peel and press through a potato ricer and divide into three bowls.
Peel garlic and chop finely and sauté in 1 tablespoon butter. Add peas and sauté briefly and pour in about 1/2 of cream. Simmer for about 2-3 minutes and add basil and puree. Stir in 1/3 of potatoes and season with salt and nutmeg.
Peel beet and cut into small cubes and fry in 1 tbsp hot butter. Add the rest of cream and 4 tablespoons of water and cook for about 10-15 minutes until soft. Puree and strain through a sieve. Mix with 1/3 of potatoes and season with salt and cumin.
Soak saffron in the hot milk. Stir milk and saffron and remaining tablespoon butter into potatoes. Add parmesan and season with salt.
Fill a bag and use a round opening to pipe various mashed potatoes in bags into small glasses. Serve.
