Serves: 6
Total Calories: 331

1 3/4 pounds potatoes baking peeled and quartered (about 5 medium)
1/3 cup onion grated
2 tablespoons butter or margarine, melted
2 eggs large, lightly beaten
1/2 cup milk warm
2/3 cup almonds ground
1/2 cup Cheddar cheese shredded or Colby cheese
1/2 teaspoon salt
1/8 teaspoon nutmeg ground
dash black pepper
1/4 cup almonds sliced
2 tablespoons butter or margarine

In a 3-quart saucepan, cook potatoes in boiling salted water until very tender. Drain well.

Preheat oven to 400°. Butter a shallow 1 1/2 -quart baking dish.

Mash potatoes until no lumps remain. Stir in onion, then melted butter and eggs. Gradually add milk to mixture, beating until fluffy. Stir in ground almonds, cheese, salt, nutmeg and pepper until blended. Spoon into baking dish. Sprinkle sliced almonds over the top. Dot with pieces of butter.

Bake for 22 to 25 minutes or until very hot and top is golden brown.

Nutritional Facts:

Serves: 6
Total Calories: 331
Calories from Fat: 198

More Recipes from the Potato Lover's Cookbook Cookbook:
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Bistro-Style Potatoes
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