Ingredientes para Potato Gruyere Puffs
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Cómo preparar Potato Gruyere Puffs
- Boil 2 lbs Yukon Gold potatoes in salted water until tender (about 20 minutes).
- Drain the potatoes thoroughly.
- Mash the potatoes with a potato masher or ricer. Season generously with 1 tsp salt, ½ tsp black pepper, and ¼ tsp freshly grated nutmeg.
- Stir in ½ cup all-purpose flour until just combined. Do not overmix.
- Melt 4 tbsp butter. Dip two soup spoons into the melted butter. Using the spoons, form the potato mixture into 1-inch dumplings.
- Arrange the potato puffs in a lightly greased 9x13 inch baking dish.
- In a bowl, whisk together 1 cup heavy cream and 1 cup grated Gruyère cheese. Pour evenly over the potato puffs.
- Bake for 10-12 minutes on the middle rack of a preheated 450°F (232°C) oven, or until golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
7g
Fat
69g
Carbs
13g