Ingredients
- 4 meduim Wisconsin Russets peeled,cut into 1/4
- 3 cups vegetable or chicken broth
- 1 cup cream
- 2 cloves garlic minced
- 1/4 cup shallots chopped
- 1/4 cup chopped roasted red bell peppers
- 1/4 cup chopped parsley
- 1/2 cup shredded pepper jack cheese
- 2 tbsp olive oil
Instructions
- Combine potatoes, broth, cream, garlic and shallots in a large nonstick skillet over medium high heat.
- Cook till almost all the liquid evaporates and the potatoes are tender, stirring occasionally, 12-15 minutes.
- Stir in the bell peppers, parsley, cheese and oil and serve.
Nutrition
Calories |280kcalCarbohydrates |5gProtein |2gFat |29gSaturated Fat |15gPolyunsaturated Fat |2gMonounsaturated Fat |11gCholesterol |82mgSodium |25mgPotassium |100mgFiber |1gSugar |1gVitamin A |875IUVitamin C |2mgCalcium |47mgIron |1mg
