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Description
start with a cold potato. Mix dry ingredients first, then add the potato slowly. Ratio of ingredients is 3 pounds of potatoes to 2 cups of flour to 1 cup of Parmesan cheese and a pinch of ground nutmeg…
Recipe from Fabio Viviani
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Ingredients
US|METRIC
4 SERVINGS
- 3 lb. russet potatoes (baked)
- 2 cups all purpose flour
- 1 cup Parmesan cheese
- 1 1/2 tsp. nutmeg
- salt
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Directions
- Bake the potatoes the night before and let them sit in the refrigerator for a few hours, overnight if possible.
- Peel and chop the baked potatoes.
- Rice potatoes
NutritionView More
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610Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories610Calories from Fat70 |
% DAILY VALUE |
Total Fat8g12% |
Saturated Fat4.5g23% |
Trans Fat |
Cholesterol15mg5% |
Sodium610mg25% |
Potassium1540mg44% |
Protein22g |
Calories from Fat70 |
% DAILY VALUE |
Total Carbohydrate112g37% |
Dietary Fiber6g24% |
Sugars4g |
Vitamin A4% |
Vitamin C35% |
Calcium35% |
Iron40% |
* 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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