Try this Irish Potato Roll recipe, or contribute your own.
Suggest a better descriptionPensacola News Journal Submitted by: Ruby Faircloth Boil 1 medium-size, peeled Irish potato in lightly salted water until done. Drain and mash potato with a fork, leaving no lumps Sift a 1-pound pkg. of confectioners sugar in a bowl. Take out 1/4 cup and set aside. Make a valley in the bowl of sugar and start adding small amounts of potato, mixing well in the center of the sugar. Continue adding potato until the sugar and potato make a nice shiny ball. Dust a large sheet of waxed paper with some of the set aside sugar. Roll ball out on the sugared paper with a rolling pin until its very thin. (This is best done between the waxed paper). Remove top paper and cover with smooth peanut butter. Roll it up and place in the refrigerator. When it is cold, slice it into 1/4 inch thick slices. Place the slices on waxed paper. Let the slices remain there until they hold their shape. Posted to EAT-L Digest 16 Dec 96 From: Pam and KerryAnn Cobb
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Serving Size: 1 Serving (214g) | ||
Recipe Makes: 1 | ||
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Calories: 164 | ||
Calories from Fat: 2 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 12.8mg | 0 % | |
Potassium 896.7mg | 24 % | |
Total Carbohydrate 37.2g | 11 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 32.5g | ||
Protein 4.3g | 6 % | |
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: 164
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