- 1 of 2 Peel potatoes and cut into 1-inch pieces. Place in a large saucepan and cover with lightly salted water. Bring to a boil over high heat; reduce heat and simmer for 15 minutes, until tender. Drain.
- 2 of 2 Add milk, butter, salt, pepper and nutmeg. On medium speed, whip potatoes until smooth. Stir in parsley. Form half into 6 potato pancakes for Thursday and refrigerate.
Servings Per Recipe:
Per Serving: 4 g Fat, total, 10 mg chol., 2 g sat. fat, 15 g carb., 110 kcal cal., 3 g pro., 202 mg sodium, 2 g fiber