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.