Cook 2 pounds small red-skinned potatoes in salted boiling water until tender, 20 minutes; drain and let cool slightly, then cut into 1/2" cubes. Toss with 8 oz mascarpone and 1/4 tsp ground nutmeg; season with salt and pepper. Refrigerate until chilled. Form 1/4 cupfuls of the potato mixture into balls (about 16). Dredge in instant potato flakes, lightly beaten egg, then again in potato flakes. Deep-fry in 375 degree vegetable oil until golden and warmed through, 4-5 minutes.
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|Serving Size: 1 Serving (1500g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 821 (45%)|
|Amt Per Serving||% DV|
|Total Fat 91.3g||122 %|
|Saturated Fat 48.2g||241 %|
|Monounsaturated Fat 24.4g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 778.2mg||239 %|
|Sodium 1152.8mg||40 %|
|Potassium 3120.4mg||82 %|
|Total Carbohydrate 205.4g||60 %|
|Dietary Fiber 16g||64 %|
|Sugars, other 189.4g|
|Protein 49.2g||70 %|
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Calories per serving: 1807
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