4 Serves
91 Mins
2 g
17 g
4 g
Place the boiling potatoes in a large pot filled with water and boil until tender, approximately 30 to 40 minutes.
Ingredients, vitamins, and health benefits
Boiling Potatoes
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JapaneseVitamin K
64 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
27 µg / 400 µgCalcium
46 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
31 mg / 420 mgPhosphorus
51 mg / 1,250 mgPotassium
367 mg / 4,700 mgSodium
587 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
Drain the potatoes using a colander and allow them to cool slightly before peeling.
In a frying pan, heat the mustard oil and toast the dried red chilies until darkened and fragrant.
Add finely chopped onions to the pan and sauté until golden brown.
In a large bowl, mash the boiled potatoes using a potato masher, then incorporate the sautéed onion and chili mixture, salt, and fresh cilantro.
Mustard Oil
Dried Red Chilies
Onion
Salt
Fresh Cilantro
Vitamin A
47 µg / 900 µgVitamin C
16 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
64 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
27 µg / 400 µgCalcium
46 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
31 mg / 420 mgPhosphorus
51 mg / 1,250 mgPotassium
367 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
12
g129
g3
g
Mexican
JapaneseZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgAlcohol
0 g