6 Serves
65 Mins
Boil the potatoes in a large pot of salted water until they are tender, then drain thoroughly.
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Vitamin K
45 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
20 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
199 µg / 400 µgCalcium
226 mg / 1,300 mgIron
12 mg / 18 mgMagnesium
273 mg / 420 mgPhosphorus
710 mg / 1,250 mgPotassium
2516 mg / 4,700 mgSodium
846 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
17 g / 28 gSugar
11 g / 50 gSaturated Fat
9 g / 20 gCholesterol
43 mg / 300 mgCaffeine
0 mgNet Carbs
82 gAlcohol
0 g
Mash the cooked potatoes with butter using a potato masher, then use an electric mixer to incorporate the milk until smooth and season with salt and pepper.
Preheat your oven to 190°C. In a large skillet, sauté the onions in butter until softened, then add the meat and cook until browned, seasoning with salt and pepper.
Transfer the meat mixture to a square baking dish, spreading it evenly across the bottom. Layer the corn over the meat, followed by the prepared mashed potatoes.
Sprinkle the top with paprika and parsley, then bake for 30 minutes. Finish under the broiler for a golden crust and let cool for 10 minutes before serving.
12
g64
g14
g
Uruguayan