4 Serves
30 Mins
Bring a large pot of water to a rapid boil over high heat.
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Vitamin E
0 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
94 µg / 400 µgCalcium
144 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
76 mg / 420 mgPhosphorus
249 mg / 1,250 mgPotassium
1353 mg / 4,700 mgSodium
153 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
5 g / 28 gSugar
7 g / 50 gSaturated Fat
18 g / 20 gCholesterol
91 mg / 300 mgCaffeine
0 mgNet Carbs
47 gAlcohol
0 g
Add the cubed potatoes to the boiling water, cover, and simmer until they are fork-tender.
Drain the potatoes thoroughly using a colander.
In a large bowl, combine the cooked potatoes with butter, cream cheese, sour cream, and milk, then mash until smooth using a potato masher.
Season the mashed potatoes with salt and pepper to taste, and garnish with freshly chopped chives before serving.
32
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