Know what’s on your plate
Mashed potato
Calories & nutrition facts
ready-to-eat
Nutrition facts
Per 100 g% DV- Calories 106 kcal —
- Protein 2 g 4%
- Carbohydrate 11 g 4%
- Fat 5 g 6%
- Saturated fat 2.6 g 13%
- Fibre 1.9 g 7%
- Sugars 1.8 g —
- Sodium 298 mg 13%
- Cholesterol 13 mg 4%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 53 µg 6%
- Vitamin C 0.1 mg 0%
- Vitamin D 0.1 µg 1%
- Vitamin E 0.29 mg 2%
- Vitamin K 2.4 µg 2%
- Thiamin (B1) 0.09 mg 7%
- Riboflavin (B2) 0.09 mg 7%
- Niacin (B3) 1 mg 6%
- Pantothenic acid (B5) 0.41 mg 8%
- Vitamin B6 0.11 mg 6%
- Folate (B9) 6 µg 2%
- Vitamin B12 0.22 µg 9%
- Choline 15.7 mg 3%
Minerals
- Calcium 34 mg 3%
- Iron 0.27 mg 2%
- Magnesium 14 mg 3%
- Phosphorus 61 mg 5%
- Potassium 274 mg 6%
- Zinc 0.3 mg 3%
- Copper 0.01 mg 1%
- Manganese 0.09 mg 4%
- Selenium 26.9 µg 49%
Similar foods
- Mashed potato powderaverage of industrial products354 kcal / 100 g
- Mashed potato flakeswithout milk, dry354 kcal / 100 g
- Mashed potato with vegetables flakes360 kcal / 100 g
- Pirkka/Felix mashed potato powder359 kcal / 100 g
- Mashed potato with milk flakes94 kcal / 100 g
- Mashed potatoesready-to-eat106 kcal / 100 g
- Potato puree65 kcal / 100 g
- Potato mashwith milk 3.5 % fat78 kcal / 100 g
- Instant mashed potatoespotato flakes with milk powder and salt365 kcal / 100 g
- Mashed potatoes and mushroomsflakes387 kcal / 100 g
Questions about Mashed potato
How do you make smooth mashed potato without lumps?
Cut peeled potatoes into even chunks and simmer them in salted water until a knife slips through easily, usually 15–20 minutes. Drain well, let them steam-dry for a minute, then mash while hot; warm the milk and butter before beating them in.
Which potatoes are best for mashed potato?
Floury potatoes, such as Maris Piper or King Edward, break down easily and make a light mash. Waxy potatoes tend to stay firmer and can turn gluey if you beat them hard.
Can you make mashed potato without milk or butter?
Yes. Mash in olive oil and a little of the potato cooking water, or use an unsweetened plant-based drink for a creamier result. Add the liquid gradually so the mash does not become runny.
How do you reheat mashed potato without drying it out?
Warm it gently in a saucepan over a low heat, stirring often and adding a splash of milk or water. You can also microwave it covered, stirring every minute or so, until it is steaming hot throughout.
Can you freeze mashed potato?
Yes, though it may be slightly less smooth after thawing. Cool it promptly, freeze in meal-sized portions, and thaw in the fridge before reheating thoroughly with a splash of milk.
What goes well with mashed potato?
It is a classic with sausages and onion gravy, roast meat, or a savoury pie. Leftovers are useful as the topping for shepherd’s pie or fish pie.
How can you use leftover mashed potato?
Mix it with chopped spring onions and shape it into potato cakes, then fry until crisp and golden on both sides. It also works as a topping for a pie; spread it over the filling and rough up the surface with a fork before baking.
Source: Canadian Nutrient File 7695 · per 100 g · carbohydrate per EU label, fibre excluded
