The Art of Dutch Cooking/C.Countess Van Limburg Stirum 2001

Puree of Potatoes I (Aardappel-puree I)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
3 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 pound boiled potatoes 3/4 cup milk 2 tablespoons butter
1/2 teaspoon salt 1/8 teaspoon nutmeg 1 egg yolk, beaten
1 egg white, whipped stiff 1 tablespoon bread crumbs



1 Rub the potatoes through a sieve. Blend in the milk, 1 tablespoon butter, the salt, nutmeg, and the beaten egg yolk; fold in the beaten egg white. Put the puree in a baking dish slightly greased with butter. Sprinkle with bread crumbs and dot with the remaining butter. Put in a moderate oven (350 F.) for 20 minutes.

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