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60 minutes
6
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5/6
1 1/3
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6
dairy-free
(?)
Has dairy from:
unsalted butter buttermilk heavy cream
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
unsalted butter buttermilk heavy cream
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
buttermilk
This recipe has no customizations.
Bon Appétit
This recipe fits right into a balanced diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 4.0% of RDA
• Calories: 19.7% of RDA
• Carbs: 22.3% of RDA
• Fat (total lipid): 23.4% of RDA
• Fiber: 23.5% of RDA
• Fructose: 3.7% of RDA
• Protein: 16.8% of RDA
• Sodium: 7.9% of RDA
• Sugar: 15.6% of RDA
• Vitamin A (IU): 20.6% of RDA
• Vitamin B6: 32.7% of RDA
• Vitamin C: 43.8% of RDA
• Iron: 14.6% of RDA
• Magnesium: 23.7% of RDA
• Manganese: 10.8% of RDA
• Niacin: 53.8% of RDA
• Potassium: 50.1% of RDA
• Zinc: 9.3% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
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PREPARATION
1.
Place the potatoes in a large pot and cover with cold water. Bring to a boil and add 2 1/2 tablespoons salt. Reduce heat and simmer until just tender, about 15 minutes. Drain the potatoes and return to the pot.
2.
Add the butter, buttermilk, cream, nutmeg, 1/2 teaspoon salt, and 3/4 teaspoon pepper. Mash the potatoes with a handheld masher. Fold in the chives. Transfer to a serving dish.
NUTRITION
This recipe has the following nutrient totals:
Calories 393
Protein 18.9 g
Carbohydrates 61.3 g
Iron 2.75 mg
Fiber 6.57 g
Calcium 40.0 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
