The recipe for this really decadent looking dish was found in the Sunset Best Recipes 2010 cookbook.
Provided by Sydney Mike
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large covered pot of cold water, bring potatoes to a boil over high heat, then reduce heat to medium & cook about 15 minutes or until potatoes are tender. Drain potatoes & leave them in the pot.
- Meantime, in a large frying pan, cook hazelnuts over medium heat, stirring often, until fragrant, about 5 minutes.
- Add butter to the nuts & cook about 5 minutes, stirring frequently, until butter is golden brown & flecked with brown bits & hazelnuts are dark brown, then pour hazelnut mixture into a bowl & set aside.
- Mash the hot potatoes in the pot, then add milk, yogurt, salt & pepper, mashing to blend.
- Transfer to a serving bowl, & spoon about half the warm hazelnut mixture over the top, serving the rest on the side.
Nutrition Facts : Calories 358.7, Fat 23, SaturatedFat 8.8, Cholesterol 34.8, Sodium 462.8, Carbohydrate 34.1, Fiber 5.4, Sugar 2.1, Protein 7.1
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