Potato Mounds Amandine
|Potatoes||1 1⁄2 Pound|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Hot milk||1⁄4 Cup (4 tbs)|
|Slivered blanched almonds||1⁄4 Cup (4 tbs)|
Peel potatoes, cut into pieces, and cook in boiling salted water until tender.
Drain and force through ricer.
Add 2 tablespoons butter, the milk, and egg; beat until light and fluffy.
Season with salt and pepper to taste.
Drop from spoon in 12 mounds on greased cookie sheet.
Mix remaining butter and almonds; sprinkle on mounds.
Bake in preheated hot oven (400°F.) for 15 minutes, or until lightly browned.
Calories 201 Calories from Fat 101
% Daily Value*
Total Fat 11 g17.5%
Saturated Fat 5.4 g27.2%
Trans Fat 0 g
Cholesterol 56.3 mg18.8%
Sodium 91 mg3.8%
Total Carbohydrates 22 g7.5%
Dietary Fiber 3 g12%
Sugars 1.6 g
Protein 5 g9.5%
Vitamin A 5.7% Vitamin C 37.2%
Calcium 4.1% Iron 6.7%
*Based on a 2000 Calorie diet