Mashed potatoes with olive oil
- Vegan
- Lactose free
- Gluten free
Derived from ingredients – check the package label.
Less suited for lunch, for dinner.
Four portions of rustic dairy-free mashed potatoes with olive oil; one serving is about 210 g.
4 servingsFinal yield 840 g
Ingredients
- 1,000 gPotatoes, flesh and skin, raw
- 80 gOil, olive, salad or cooking
- 4 gSalt, table
- 2,000 gBeverages, water, tap, drinking not counted – removed
Method
- Scrub unpeeled potatoes thoroughly and cut into 3 cm pieces.
- Cook in unsalted water for 18 minutes from a gentle boil, until a knife slides in without resistance. Drain and leave potatoes in the hot pot for 2 minutes to steam dry.
- Mash potatoes with their skins, then gradually stir in olive oil and salt. The mash should stay slightly coarse and glossy.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 1,477.2 kcal
- Protein
- 20.5 g
- Fat
- 80.9 g
- Total carbohydrate (by difference)
- 174.9 g
- Total dietary fibre (USDA)
- 21 g
- Saturated fatty acids
- 11.3 g
- Sodium
- 1,611.9 mg
- Salt (sodium × 2.5)
- 4 g
Per serving
- Energy
- 369.3 kcal
- Protein
- 5.1 g
- Fat
- 20.2 g
- Total carbohydrate (by difference)
- 43.7 g
- Total dietary fibre (USDA)
- 5.3 g
- Saturated fatty acids
- 2.8 g
- Sodium
- 403 mg
- Salt (sodium × 2.5)
- 1 g
Per 100 g of finished food
- Energy
- 175.9 kcal
- Protein
- 2.4 g
- Fat
- 9.6 g
- Total carbohydrate (by difference)
- 20.8 g
- Total dietary fibre (USDA)
- 2.5 g
- Saturated fatty acids
- 1.3 g
- Sodium
- 191.9 mg
- Salt (sodium × 2.5)
- 0.48 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains none of the 14 main allergens.
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal