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Ingredients
US|METRIC
4 SERVINGS
- 2 large russet potatoes (584 g)
- 1 cup flour (120 g)
- 1 tsp. baking powder
- 1/2 tsp. salt
- 2 eggs (100 g, room temperature)
- 1/2 cup milk (118 mL)
- 1/2 cup heavy cream (118 mL)
- 1/4 cup melted butter (57 g)
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Directions
- SPECIAL EQUIPMENT: KitchenAid® Artisan Stand Mixer with paddle attachment; pastry brush
- Prepare the potatoes. Peel the potatoes and cut them into 2-inch chunks. Boil them in plain water until fork tender (about 15 minutes). Drain the potatoes and set aside to slightly cool.
- In a small bowl mix the flour, baking powder and salt. Set aside.
NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories480Calories from Fat250 |
% DAILY VALUE |
Total Fat28g43% |
Saturated Fat17g85% |
Trans Fat |
Cholesterol190mg63% |
Sodium590mg25% |
Potassium610mg17% |
Protein11g |
Calories from Fat250 |
% DAILY VALUE |
Total Carbohydrate46g15% |
Dietary Fiber2g8% |
Sugars3g |
Vitamin A20% |
Vitamin C10% |
Calcium20% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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