Prep: 40 minutes
Bake: 15 minutes
Oven: 350 F
Makes: 8 servings
1. In a large saucepan cook potatoes, covered, in enough boiling water to cover for 25 to 30 minutes or until tender; drain.
2. Mash potatoes with a potato masher or beat with an electric mixer on low speed. Add the ΒΌ cup butter. Season to taste with salt and black pepper. If desired, gradually beat in enough milk to make light and fluffy. Cool potatoes about 10 minutes. Stir eggs into cooled potato mixture until combined. Using a pastry bag with a large star tip, pipe potatoes into 8 mounds on a greased 15x10x1-inch baking pan. (Or, spoon 8 mounds onto the baking pan.)
3. Drizzle mounds with the 2 tablespoons melted butter. Bake in a 350 F oven for 15 to 20 minutes or until tops are golden.
Make-ahead directions: Prepare as above through step 2. Cover and chill potato mounds for up to 4 hours. Continue as directed.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (149g) | ||
Recipe Makes: 8 | ||
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Calories: 293 | ||
Calories from Fat: 153 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17g | 23 % | |
Saturated Fat 9.9g | 50 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 143.9mg | 44 % | |
Sodium 146.2mg | 5 % | |
Potassium 788.2mg | 21 % | |
Total Carbohydrate 31g | 9 % | |
Dietary Fiber 4.4g | 17 % | |
Sugars, other 26.6g | ||
Protein 5g | 7 % | |
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: 293
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