6 Serves
67 Mins
Peel and chop the potatoes, then boil them in a large pot until tender. Drain and mash them using a potato masher until smooth.
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AmericanVitamin K
15 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
0 mg / 1.7 mgFolate
69 µg / 400 µgCalcium
33 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
45 mg / 420 mgPhosphorus
130 mg / 1,250 mgPotassium
786 mg / 4,700 mgSodium
84 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
5 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
28 gAlcohol
0 g
Heat olive oil in a large skillet over medium heat. Sauté the onions and garlic until fragrant and softened.
Add the filling ingredients to the skillet, stirring to combine with the aromatics. Season with salt and pepper to taste.
Transfer the vegetable mixture into a casserole dish and spread the mashed potatoes evenly over the top.
Bake in a preheated oven until the top is golden brown and the filling is bubbling.
9
g61
g17
g
American