4 Serves
35 Mins
Fill a large pot with water and bring to a boil. Add the potatoes and reduce the heat to a simmer, cooking for approximately 15 minutes or until the potatoes are fork-tender.
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Vitamin E
1 mg / 15 mgVitamin K
38 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
93 µg / 400 µgCalcium
95 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
72 mg / 420 mgPhosphorus
219 mg / 1,250 mgPotassium
1311 mg / 4,700 mgSodium
120 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
5 g / 28 gSugar
5 g / 50 gSaturated Fat
21 g / 20 gCholesterol
104 mg / 300 mgCaffeine
0 mgNet Carbs
46 gAlcohol
0 g
Drain the potatoes thoroughly using a colander. Meanwhile, in a small saucepan over low heat, combine the heavy cream, cream cheese, and butter, stirring gently until the cream cheese has melted and the mixture is warm.
Pass the cooked potatoes through a potato ricer into a large mixing bowl to ensure a smooth consistency.
Pour the warm cream and butter mixture into the riced potatoes. Mix until smooth, then fold in the fresh parsley, salt, and pepper to taste.
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