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Ingredientes
- 2 1/2 lb Baking potatoes, peeled and cut into chunks Salt
- 8 Tbsp. Unsalted butter, cut into small pcs, at room temp (4 ounces)
- 1/2 c. Heavy cream, brought to a boil Freshly grnd white pepper Freshly grated nutmeg Vegetable oil
- 1/2 lb Onions, cut into thinly sliced rings All-purpose flour
Direcciones
- In a saucepan, cook the potatoes in lightly salted water till tender.
- Drain well.
- Mash the potatoes through a food mill into a stainless steel bowl.
- Stir in the butter and hot cream and combine thoroughly. Season to taste with salt, pepper, and nutmeg. Set over simmering water to keep hot.
- Meanwhile, in a deep-fat fryer or possibly a deep, heavy saucepan, heat about 3 inches of oil. Dust the onion rings with flour and carefully drop into the heated oil. Cook till golden brown. Remove with a slotted spoon and drain on a clean towel. Season lightly with salt.
- Spoon some of the mashed potatoes onto 5 or possibly 6 warmed plates and top with a few of the browned onions. Serve immediately.
- Serves 6
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1228g | |
| Calories 1758 | |
| Calories from Fat 1013 | 58% |
| Total Fat 115.31g | 144% |
| Saturated Fat 72.51g | 290% |
| Trans Fat 0.0g | |
| Cholesterol 326mg | 109% |
| Sodium 94mg | 4% |
| Potassium 3951mg | 113% |
| Total Carbs 169.39g | 45% |
| Dietary Fiber 22.2g | 74% |
| Sugars 15.42g | 10% |
| Protein 21.62g | 35% |
