Ingredients
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12 potatoes, peeled and cubed
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12 onions, chopped
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6 tablespoons all-purpose flour
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6 tablespoons butter
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9 cups milk
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3 tablespoons chopped fresh parsley
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salt and pepper to taste
Directions
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In a large pot over high heat, combine potatoes, onions, and water to cover and boil for 30 to 45 minutes, or until tender. Drain the mixture, reserving 3 cups of the cooking liquid. Transfer this in small batches to a blender and puree until smooth.
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In the same pot over medium heat, combine flour and butter, stirring together well, to form a roux. Slowly add milk, stirring constantly, until well blended. Reduce heat to low and add the puréed potato mixture. Let simmer, stirring occasionally for 5 to 10 minutes. Add parsley and season with salt and pepper to taste.
Nutrition Facts (per serving)
183 | Calories |
5g | Fat |
30g | Carbs |
6g | Protein |
Nutrition Facts | |
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Servings Per Recipe 24 | |
Calories 183 | |
% Daily Value * | |
Total Fat 5g | 6% |
Saturated Fat 3g | 15% |
Cholesterol 15mg | 5% |
Sodium 67mg | 3% |
Total Carbohydrate 30g | 11% |
Dietary Fiber 3g | 12% |
Total Sugars 8g | |
Protein 6g | 12% |
Vitamin C 26mg | 29% |
Calcium 134mg | 10% |
Iron 1mg | 6% |
Potassium 672mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.