Directions:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain.
- Over very low heat, stir potatoes for 1-2 minutes or until steam has evaporated. Press through a potato ricer or strainer into a large bowl. Stir in the egg yolks, milk, butter, salt, pepper and nutmeg.
- Using a pastry bag or heavy-duty resealable plastic bag and a large star tip, pipe potatoes into six mounds on a parchment paper-lined baking sheet. Brush with beaten egg. Bake at 400° for 20-25 minutes or until golden brown. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 230.16 Kcal (964 kJ) | ||
| Calories from fat | 61.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.83g | 11% | |
|---|---|---|---|
| Cholesterol | 119.3mg | 40% | |
| Sodium | 455.1mg | 19% | |
| Potassium | 888.82mg | 19% | |
| Total Carbs | 33.75g | 11% | |
| Sugars | 3.15g | 13% | |
| Dietary Fiber | 3.06g | 12% | |
| Protein | 8.58g | 17% | |
| Vitamin C | 12.1mg | 20% | |
| Iron | 2.1mg | 12% | |
| Calcium | 52.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 120.72 Kcal (505 kJ) | ||
| Calories from fat | 32.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.58g | 11% | |
|---|---|---|---|
| Cholesterol | 62.57mg | 40% | |
| Sodium | 238.7mg | 19% | |
| Potassium | 466.18mg | 19% | |
| Total Carbs | 17.7g | 11% | |
| Sugars | 1.65g | 13% | |
| Dietary Fiber | 1.6g | 12% | |
| Protein | 4.5g | 17% | |
| Vitamin C | 6.4mg | 20% | |
| Iron | 1.1mg | 12% | |
| Calcium | 27.3mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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