Try this Souffle of Potatoes recipe, or contribute your own.
Suggest a better descriptionPeel the potatoes and cut into chunks. Cook in the 4 cups water with salt added if desired until potatoes are tender. Drain and press through sieve, or use electric mixer to beat until smooth. Add freshly ground black pepper if you wish. Add the well-beaten egg yolks and sugar. Blend well. Beat the egg whites until stiff and fold into the potato mixture. Grease a mold or 1-1/2 quart baking dish with the margarine; dust with the bread crumbs. Pour the mixture into dish and bake in preheated 350-degree oven for 30 minutes or until set. Serve immediately. Optional: Sprinkle top with good quality paprika just before baking. Recipe By : Jo Anne Merrill From: Gary Watson
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Serving Size: 1 Serving (188g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 97 | ||
Calories from Fat: 27 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3g | 4 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0.1mg | 0 % | |
Sodium 298.8mg | 10 % | |
Potassium 179.4mg | 5 % | |
Total Carbohydrate 5.9g | 2 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 5.6g | ||
Protein 11.6g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 97
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