Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 potatoes
- 1 cup all purpose flour
- 4 teaspoon vegetable oil
- 2 tablespoons butter, melted
- 1/2 teaspoon salt
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Directions
Wash potatoes and peel. Cut into halves then place in a large saucepan filled with water. Bring to a boil. Cover the saucepan and let simmer over low heat for 20-30 minutes or until potatoes are tender. Drain water. Add butter. Mash potatoes thoroughly. Add in flour and salt. Take half of the mixture and place it on a lightly floured surface. Knead until smooth and roll flat, about 1/4 inch thick. Cut into quarters and set aside. Repeat with the remaining dough. Heat 2 teaspoons oil in a nonstick pan over medium-high heat. Cook the dough quarters for 2 minutes on each side or until golden brown. Add oil if needed. Makes 8 servings.