** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Cook the potatoes in lightly salted water until tender.
2. Drain well, then use an electric hand mixer until smooth.
3. Add butter, egg yolk, cream and cheese and process for several seconds.
4. Season to taste and place in a piping bag with a large fluted nozzle.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Butter, Potato allergies.