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- 42 oz water, divided
- 2 tsp extra virgin olive oil, divided (see Tip) (optional)
oz Yukon gold potatoes, in pieces (approx. 2 in. wide), divided
or 32 oz red potatoes, in pieces (approx. 2 in. wide), divided
- 5 oz vegetable stock
- 3 oz whole milk
- 2 oz unsalted butter, cut into pieces
- 1 tsp garlic powder, (optional)
- 1 tsp salt, to taste
- ¼ tsp ground black pepper
- fresh parsley, leaves only, to garnish
- per 1 portion
- 1224.3 kJ / 292.6 kcal
- 5.5 g
- 41.5 g
- 12.4 g
- Saturated fat
- 7.7 g
- 5.1 g
- 623.7 mg
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