Pudge Potatoes
Ingredients
- 3 lbs red potatoes, unpeeled and thinly sliced ⓘ
- 1 1/2 cups chicken stock ⓘ
- 1 1/2 teaspoons black pepper ⓘ
- 1 tablespoon chopped garlic (or to taste) ⓘ
- 1 1/2 ounces sun-dried tomatoes, chopped ⓘ
- 3 tablespoons olive oil ⓘ
- 2/3 cup grated parmesan cheese ⓘ
- salt (to taste) ⓘ
- 5 large basil leaves, finely chopped ⓘ
Instructions
- Place potatoes, chicken stock, pepper, garlic, sun-dried tomatoes and olive oil in a large, flat-bottomed pan over medium-high heat. Bring to a boil; reduce heat and simmer on medium heat, covered, until potatoes are very tender, about 20 minutes. Remove from heat; sprinkle Parmesan over potatoes and mash with a hand masher. Add salt to taste. Stir in basil and serve.
Nutrition & Diet Analysis (per serving)
498
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).