** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Boil or steam the potatoes until tender and mash able.
2. Drain. Let the potatoes rest for a few minutes.
3. Coarsely mash with a fork, leaving a few irregular chunks.
4. Preheat the broiler. Halve the onions lengthwise; cut each half into thin half-moon rounds.
5. In a large skillet, melt 1/3 of the butter (or margarine) over medium-high heat.
6. Add the onions and saute until soft and golden, about 10 minutes.
7. Add 1/3 more of the butter (or margarine) and melt.
8. Add the potatoes, season generously with nutmeg, salt and pepper, and cook, tossing the mixture about 2 or 3 more minutes.
9. Transfer the mixture to a gratin dish. Smooth with the back of a large spoon, then dot with the remaining butter (or margarine).
10. Brown lightly under the broiler. Serve immediately.
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Dietary Notes:
This recipe is a good source of Vitamin A with 11% of your daily recommended intake per serving. This recipe is high in Vitamin C with 41% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Potato, Onion allergies.
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