Mashed Potato Ice Cream
Use white potatoes instead of Yukon Gold and beat them with electric beaters until very smooth to achieve the creamiest looking ice cream.
Servings:
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 192 |
| pro | 5 g |
| total fat | 5 g |
| sat. fat | 3 g |
| carb | 33 g |
| fibre | 2 g |
| chol | 14 mg |
| sodium | 826 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 4% |
| vit A | 4% |
| vit C | 20% |
| folate | 7% |
-
2-1/2 lb (1.25 kg) potatoes, peeled and cubed (about 5)
1-1/4 cups (300 mL) buttermilk or milk
2 tbsp (25 mL) butter
1/2 tsp (2 mL) salt
Preparation:
In large pot of boiling salted water, cover and cook potatoes until tender, about 10 minutes.
Drain and return to pot over low heat to dry for about 30 seconds. Mash together with buttermilk, butter and salt until smooth.
Drain and return to pot over low heat to dry for about 30 seconds. Mash together with buttermilk, butter and salt until smooth.
Source
Canadian Living Magazine: April 2008
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For more ideas on cooking with Real Cream, click here |
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