Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
363
Calories
5g
Protein
17g
Fat
50g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 cups cooked potatoes, run through a ricer
- 1/3 cup solid shortening
- 1/2 teaspoon salt
- 1-1/2 cup cream, heated
- 1 teaspoon sugar
- 2-1/4 cup gluten free baking mix
- =
Directions
1
Mix together hot potatoes, shortening, cream, sugar and salt.
2
When cooled, add about one and one-half-cup of the baking mix. Use remaining flour to coat each dollop of dough; roll out as thin as possible and bake on a griddle or a pan until brown. Use corn oil for the griddle.
3
Serve with fruits, seasoned vegetables or herbed butter with syrup.
4
Variations: Substitute buttermilk for the cream and add one-teaspoon of ground nutmeg.
5
One can also increase the sugar to taste and add 1/2-teaspoon vanilla.
6
Serve with cinnamon or honey.
Recipe sourced from
fandom