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Ring Mold Of Pureed Potatoes

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Ring Mold Of Pureed Potatoes has a distinct taste. The Gruyere cheese,butter, eggs and breadcrumbs gives Ring Mold Of Pureed Potatoes a different taste.
  Frozen potato puree 2 Pound
  Grated gruyere cheese 1 Cup (16 tbs)
  Butter 2 Tablespoon
  Eggs 2
  Salt To Taste
  Pepper To Taste
  Grated nutmeg 1⁄2 Teaspoon
  Breadcrumbs 2 Tablespoon

Put the frozen potato puree in a casserole.
Cover and micro wave on HIGH for 10 minutes, stirring midway through the cooking time.
Add the grated cheese and two thirds of butter to the puree and stir.
Break the eggs and separate the yolks from the whites.
Add the yolks to the puree.
Add salt and pepper to taste and the grated nutmeg.
Stir well.
Generously butter a small pyrex ring mold (mould) 9 inches (22 cm) in diameter.
Sprinkle with the breadcrumbs.
Add 1 pinch salt to the egg whites and whisk to firm peaks.
Fold carefully into the puree.
Spoon the mixture carefully into the mold (mould) and smooth the surface.
Cover and microwave on HIGH for 12' minutes.
Leave to stand for 5 minutes, then turn out .
This puree may be served on its own as an accompaniment to meat or with a cream of mushroom sauce or Madeira sauce.

Recipe Summary

Everyday, Healthy

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4565 Calories from Fat 1033

% Daily Value*

Total Fat 115 g177.5%

Saturated Fat 67.4 g336.9%

Trans Fat 0 g

Cholesterol 487.5 mg162.5%

Sodium 1540 mg64.2%

Total Carbohydrates 772 g257.3%

Dietary Fiber 80.7 g322.8%

Sugars 2.8 g

Protein 155 g309.4%

Vitamin A 24.8% Vitamin C 595.8%

Calcium 11% Iron 16.9%

*Based on a 2000 Calorie diet

Ring Mold Of Pureed Potatoes Recipe