Duchess Potatoes

INGREDIENTS:

Makes 4 servings

• 3 large Washington White Rose or Cascade white potatoes (about 2 lbs.)
• Salt and pepper to taste
• Pinch of ground nutmeg
• ½ cup butter
• 1 cup flour + extra for coating potato balls
• 3 eggs
• ½ to 1 cup milk
• Canola oil or butter for pan frying

DIRECTIONS

1. Scrub potatoes under cold running water.  Peel, cut into 2 inch chunks and cook in boiling salted water until tender. Drain.  Rice the potatoes with salt, pepper and nutmeg into a large bowl.
2. In a medium saucepan over medium high heat, melt butter.  Stir in the 1 cup flour and cook and stir until mixture forms a ball that no longer sticks to sides of pan.  Take pan off heat.  Add eggs one at a time, beating well after each addition.
   Gently mix the flour mixture and ½ cup milk into riced potatoes.  The mixture must be firm enough to mound.  Add more milk, a tablespoon at a time, if necessary.  Using two teaspoons (as you would for cookies) form into rounded mounds about 2 x 1-1/2 inches and drop onto baking sheet lightly coated with flour.  Roll the balls lightly in flour to prevent sticking.
3. In large skillet over medium high heat, heat oil or butter.  Add potato balls a few at a time and cook, turning once, until nicely browned, about 2 to 3 minutes.  Serve 3 to 5 pieces per serving, depending on the size of the pieces.

Nutritional Analysis per serving: 606 calories, 14 g protein, 29 g fat (44% calories from fa5t), 73 g carbohydrates, 230 mg cholesterol, 4 g dietary fiber, 395 mg sodium.

Washington State Potato Commission