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5Ingredients
40Minutes
340Calories
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Ingredients
US|METRIC
8 SERVINGS
- 4 russet potatoes (peeled, quartered lengthwise and cut into 1” chunks)
- 3/4 cup butter (unsalted, room temperature)
- 1 cup heavy whipping cream (warmed, in the microwave is fine)
- 1 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories340Calories from Fat250 |
% DAILY VALUE |
Total Fat28g43% |
Saturated Fat18g90% |
Trans Fat |
Cholesterol85mg28% |
Sodium590mg25% |
Potassium470mg13% |
Protein3g |
Calories from Fat250 |
% DAILY VALUE |
Total Carbohydrate20g7% |
Dietary Fiber1g4% |
Sugars1g |
Vitamin A20% |
Vitamin C10% |
Calcium4% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(12)
cressy walton 4 years ago
This is the easiest and best recipe! The tip on how to make fluffy potatoes is the secret.
Pey 5 years ago
I lessened the salt since butter was already salty for me. Overall it was creamy and delicious!
Sierra Krippner 6 years ago
Delicious and simple! However, I used 3Tbs butter out of the 12 it asks for, and it was still quite buttery. I'll also slightly decrease the salt next time. Big hit regardless! I used 6 small russet potatoes and it fed 3 adults.
Slange 6 years ago
The cream really does make all the difference! So yummy and smooth and went perfect with a pot roast!