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Ingredients
- 750 gm Potatoes, peeled and cut into rough (11/2lb)
- 2 x Cm, (1inch) pcs
- 2 x Garlic cloves, roughly minced
- 4 Tbsp. Extra virgin olive oil
- 1 lrg Pot parsley, leaves only, finely minced
- 4 Tbsp. Half fat creme fraiche
- Â Â Salt and freshly grnd black pepper
Directions
- Boil the potatoes in a large saucepan of lightly salted water till soft when a knife is inserted in the centre.
- Meanwhile fry the garlic in a Tbsp. of the extra virgin olive oil, till golden and set to one side.
- Drain and mash the potatoes. Stir in the garlic, then pass through a sieve into the saucepan. Return the saucepan to a gentle heat.
- Beat in the extra virgin olive oil, then stir in the parsley and creme fraiche.
- Notes Ideal served with pan fried lamb chops or possibly steak.
- NOTES : Delicious creamy mashed potato with a delicate flavour of parsley and hint of roasted garlic.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 155g | |
| Recipe makes 4 servings | |
| Calories 230 | |
| Calories from Fat 120 | 52% |
| Total Fat 13.63g | 17% |
| Saturated Fat 1.91g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Potassium 597mg | 17% |
| Total Carbs 25.0g | 7% |
| Dietary Fiber 3.1g | 10% |
| Sugars 1.11g | 1% |
| Protein 2.92g | 5% |
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