Duchess Potatoes
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
2 1/2 |
pounds |
Yukon Gold potatoes -- peeled and cubed |
|
2 |
whole |
egg yolks |
|
4 |
tablespoons |
unsalted butter -- melted |
|
1/4 |
cup |
light cream |
|
1/2 |
teaspoon |
salt |
|
1/4 |
teaspoon |
white pepper |
|
1/4 |
teaspoon |
ground nutmeg |
| Heat oven to 400°F. Put potatoes in boiling water. Cook for 18 to 20 minutes or until fork tender. Drain. Mash the potatoes using a potato masher or a potato ricer. In large bowl add potatoes, egg yolks, cream, salt, pepper, and nutmeg. Mix until blended. You can drop by spoonfuls onto a parchment lined baking sheet or put in a pastry bag and using a star tip swirl the potatoes in a 2 inch round. Bake for 20 to 25 minutes or until golden. Makes 6 servings. |
| Per Serving: 264 Calories; 11g Fat (39.1% calories from fat); 6g Protein; 34g Carbohydrate; 2g Dietary Fiber; 98mg Cholesterol; 196mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 2 Fat; 0 Other Carbohydrates. |