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PEI Potato Royale | | Fine dining side dish
Preparation and cooking time - approximately 40 -45 minutes |
| | Ingredients | | 2 lbs. | PEI potatoes (approx. 6 med.) | 1 kg | | 3 tbsp. | butter, melted and divided | 40 ml | | 2 | eggs, beaten | 2 | | 3/4 cup | grated cheddar cheese (medium) | 175 ml. | | 1/2 tsp. | seasoned salt | 2 ml. | | 1/4 tsp. | onion powder | 1 ml. | | 1/8 tsp. | pepper | 0.5 ml. | | 1/4 cup | milk | 50 ml. |
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| Wash and peel potatoes. Cut into 1 inch (2.5 cm.) chunks. Add to an inch (2.5 cm.) of boiling water in a medium saucepan. Cover and return to boil. Reduce heat and simmer about 10 minutes until potatoes are fork-tender. Preheat oven to 500° F (260°C). Drain potatoes and mash well. Stir in 2 tbsp (25 ml) melted butter, eggs, cheese, seasoned salt, onion powder, pepper and milk, and stir until combined. Using a pastry bag with large star tip, pipe onto greased baking sheet, or parchment paper lined sheet, or drop by 1/3 cup (75 ml) dry measuring cup into mounds and swirl with the tines of a fork to decorate. Drizzle with 1 tbsp (15 ml) melted butter. Bake at 500° F (260°C) for 10-12 minutes. Makes 12 rosettes. |
| Nutrient Analysis Per Serving | | Calories | 160 | | Carbohydrates | 16 g | | Fat | 8 g | | Protein | 6 g | | Cholesterol | 59 mg | | Fibre | 2 g | | Sodium | 200 mg | | Potassium | 290 mg | | Calcium | 2 mg |
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