| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Gma1 | 1 | Servings | |
INGREDIENTS
| 2 1/2 | lb | Baking potatoes, peeled and |
| cut into | ||
| chunks | ||
| Salt | ||
| 8 | T | Unsalted butter, cut into |
| small | ||
| pieces at room | ||
| temp 4 ounces | ||
| 1/2 | c | Heavy cream, brought to a |
| boil | ||
| Freshly ground white pepper | ||
| Freshly grated nutmeg | ||
| Vegetable oil | ||
| 1/2 | lb | Onions, cut into thinly |
| sliced rings | ||
| All-purpose flour |
INSTRUCTIONS
In a saucepan, cook the potatoes in lightly salted water until tender. Drain well. Mash the potatoes through a food mill into a stainless steel bowl. Stir in the butter and warm cream and combine thoroughly. Season to taste with salt, pepper, and nutmeg. Set over simmering water to keep warm. Meanwhile, in a deep-fat fryer or a deep, heavy saucepan, heat about 3 inches of oil. Dust the onion rings with flour and carefully drop into the heated oil. Cook until golden. Remove with a slotted spoon and drain on a clean towel. Season lightly with salt. Spoon some of the mashed potatoes onto 5 or 6 warmed plates and top with a few of the browned onions. Serve immediately. Serves 6 From Wolfgang Puck: Adventures in the Kitchen (Random House Publishing). Converted by MC_Buster. NOTES : From Chef and author Wolfgang Puck Recipe by: Good Morning America Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3118
Calories From Fat: 987
Total Fat: 112.5g
Cholesterol: 244.2mg
Sodium: 1095mg
Potassium: 6132.8mg
Carbohydrates: 469g
Fiber: 45.6g
Sugar: 20.6g
Protein: 67.6g