Duchess Potatoes
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Calories:
371
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 371 cal. | (18 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 5.1 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 592 mg | (15 %) | ||
| Calcium | 33 mg | (3 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 11.6 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 196 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Peel, wash and boil the potatoes in salted water for about 30 minutes. Drain, let the water evaporate and press through a potato ricer. Mix with about 50 g of butter (approximately 2 ounces) and the egg yolks. Season with salt, pepper and nutmeg.
2.
Preheat the oven to 220°C (approximately 425ºF).
3.
Pour the potato purée into a piping bag with a large star tip and pipe rosettes onto a greased baking sheet. Brush with the remaining butter and bake for about 10 minutes until golden brown.
Serve hot.
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