Use white potatoes instead of Yukon Gold and beat them with electric beaters until very smooth to achieve the creamiest looking ice cream.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2008
Ingredients
Method
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.
Nutritional facts Per serving: about
- Sodium 826 mg
- Protein 5 g
- Calories 192.0
- Total fat 5 g
- Cholesterol 14 mg
- Saturated fat 3 g
- Total carbohydrate 33 g
%RDI
- Iron 4.0
- Folate 7.0
- Calcium 8.0
- Vitamin A 4.0
- Vitamin C 20.0
