Deviled Potatoes

No ratings yet
Print
Prep Time: 15 minutes
Cook Time: 30 minutes
Cooling: 30 minutes
Servings: 4 servings
Calories: 98kcal

Ingredients

  • 8 small Red potatoes
  • 2 tbsp Dijon mustard
  • 2 tbsp Creme Fraiche substitute sour cream
  • 2 tsp Fresh rosemary minced
  • 1 tsp Fresh chives minced
  • 1 tsp Smoked paprika garnish

Instructions

  • Add the potatoes, rosemary and a generous pinch of salt to a large pot. Add enough water to cover the potatoes. Bring to a boil and cook until the potatoes are tender and can be easily pierced with a fork, about 15 minutes. Reserve 1 cup of the potato cooking water. Drain the potatoes.
  • Cut the potatoes in half. (Set 1 half potato per portion aside, cut a sliver off the rounded part of the potato so it sits flat). Mash the rest of the potatoes with a fork or potato ricer.
  • Whisk the mustard, creme fraiche, rosemary, mashed potato, salt and pepper until smooth. Add more creme fraiche if needed for creaminess.
  • Preheat the oven broiler on high.
  • Transfer the filling to a piping bag or zip-top bag.
    (if using a zip lock bag slice a 1/2-inch opening in the corner of the bag).
  • Pipe the mashed potato onto the boiled potato halves. Place under the oven broiler to get the tops golden brown.
  • Garnish with the chives and paprika.

Nutrition

Calories: 98kcal | Carbohydrates: 19g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 113mg | Potassium: 539mg | Fiber: 2g | Sugar: 2g | Vitamin A: 272IU | Vitamin C: 10mg | Calcium: 17mg | Iron: 1mg

Deviled Potatoes

No ratings yet
Prep Time 15 minutes
Cook Time 30 minutes
Cooling 30 minutes
Servings 4 servings
Calories 98 kcal

Ingredients
 
 

  • 8 small Red potatoes
  • 2 tbsp Dijon mustard
  • 2 tbsp Creme Fraiche substitute sour cream
  • 2 tsp Fresh rosemary minced
  • 1 tsp Fresh chives minced
  • 1 tsp Smoked paprika garnish

Instructions
 

  • Add the potatoes, rosemary and a generous pinch of salt to a large pot. Add enough water to cover the potatoes. Bring to a boil and cook until the potatoes are tender and can be easily pierced with a fork, about 15 minutes. Reserve 1 cup of the potato cooking water. Drain the potatoes.
  • Cut the potatoes in half. (Set 1 half potato per portion aside, cut a sliver off the rounded part of the potato so it sits flat). Mash the rest of the potatoes with a fork or potato ricer.
  • Whisk the mustard, creme fraiche, rosemary, mashed potato, salt and pepper until smooth. Add more creme fraiche if needed for creaminess.
  • Preheat the oven broiler on high.
  • Transfer the filling to a piping bag or zip-top bag.
    (if using a zip lock bag slice a 1/2-inch opening in the corner of the bag).
  • Pipe the mashed potato onto the boiled potato halves. Place under the oven broiler to get the tops golden brown.
  • Garnish with the chives and paprika.

Nutrition

Calories: 98kcalCarbohydrates: 19gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 113mgPotassium: 539mgFiber: 2gSugar: 2gVitamin A: 272IUVitamin C: 10mgCalcium: 17mgIron: 1mg
Tried this recipe?Let us know how it was!