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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 375 degrees F. | 2. Put an oven rack in the middle position in the oven. | 3. Cool the potatoes just enough so they can be handled, but still very warm. | 4. Mash them well and push them through a fine chinois or sieve. | 5. Turn the mash out into a food processor, using the chopping blade. | 6. Scatter the chunked butter around on the potatoes. | 7. Process for about 5 minutes until the butter is completely incorporated. | 8. It helps if the taters are still quite hot. | 9. Scrape the sides of the processor bowl, return top. | 10. Turn processor on and add eggs, starting with the whole egg. | 11. Pour them in very slowly so they incorporate but do not cook. | 12. Process until the consistency is similar to a standard souffle mixture. | 13. Set mixture aside. | 14. Bring water to a boil on the stovetop. | 15. Butter ceramic ramekins and fill 3/4 full with potato mixture. | 16. Place the ramekins on a 9x13" baking pan, set this in the center of the oven, pour boiling water to within 1/2" of the top of the cups. | 17. Bake for 1 hour, or until tops have puffed and are golden brown. | 18. Remove from oven and cool slightly on a rack. | 19. Serve warm in the ramekins. | 20. Paprika or other seasoning can be sprinkled over the top of the mixture before baking. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	24	ounces	cooked	523.8986	118.9998	13.948	0.6123
butter	1/3	cup	sweet unsalted chunked	456.0	20.951999999999998	14.248	38.4
egg	1			71.5	0.36	6.28	4.755
egg yolk	2			109.48	1.2206	5.3924	9.0236
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.