Potato Tornado Recipe

Potato Tornado picture


MethodMain Ingredient


 Potatoes9 Medium, pared, quartered
 Salt To Taste
 Butter/Margarine1⁄4 Cup (4 tbs)
 White pepper1⁄4 Teaspoon
 Nutmeg1⁄4 Teaspoon
 Milk/Light cream1⁄4 Cup (4 tbs)
 Parsley sprigs1

Nutrition Facts

Serving size: Complete recipe

Calories 1647 Calories from Fat 433

% Daily Value*

Total Fat 49 g75.9%

Saturated Fat 30.7 g153.4%

Trans Fat 0 g

Cholesterol 126.6 mg

Sodium 510.7 mg21.3%

Total Carbohydrates 291 g97.1%

Dietary Fiber 34.9 g139.5%

Sugars 15.5 g

Protein 34 g68%

Vitamin A 31.9% Vitamin C 514.4%

Calcium 27.2% Iron 69.2%

*Based on a 2000 Calorie diet


Day before, or early on day:
1. In large saucepan of boiling salted water, boil potatoes, covered, until tender; drain.
2. In large mixer bowl, place potatoes, 1 1/2 teaspoons salt, and butter; beat, at medium speed, until well mixed. Add pepper, nutmeg, and milk; then continue beating until potatoes are light and fluffy (do not add more liquid). Refrigerate, covered.
About 1 hour before supper:
1. Start heating oven to 400°F.
2. Lightly grease bottom of 5-cup or 1 1/2-quart casserole or souffle dish. Then force chilled potatoes through a potato ricer, letting them mound in center of casserole.
3. Bake 40 minutes, or until hot. Let stand, covered, 15 minutes. Garnish with parsley.