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4 Serves
118 Mins
Peel and chop the potatoes into uniform chunks using a chefs knife on a cutting board.
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Vitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
66 µg / 400 µgCalcium
50 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
62 mg / 420 mgPhosphorus
156 mg / 1,250 mgPotassium
1072 mg / 4,700 mgSodium
60 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
6 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
39 gAlcohol
0 g
Place the potatoes and green peas into a large pot, cover with water, and bring to a boil over the stove.
Once the vegetables are tender, drain the excess water using a colander.
Return the vegetables to the pot and use a potato masher to crush them into a smooth, consistent texture.
In a separate frying pan, heat the cooking oil and sauté the finely chopped onion until translucent.
Fold the sautéed onions into the mashed potato and pea mixture, seasoning with salt and pepper to taste.
Continue to cook the mixture over low heat for another 30 minutes to allow the flavors to meld, stirring occasionally.
11
g29
g26
g
Afghan