Mashed Potato Ice Cream
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This recipe makes 4 servings
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 |
Use white potatoes instead of Yukon Gold and beat them with electric beaters until very smooth to achieve the creamiest looking ice cream.
Ingredients
- 2-1/2 lb potatoes, peeled and cubed (about 5)
- 1-1/4 cups buttermilk, or milk
- 2 tbsp butter
- 1/2 tsp 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
- Keywords : Sides; Butter; Potatoes; Dinner; Buttermilk;
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