1 \u00bd lb. Potatoes, peeled and quartered
\n1 small Onion, chopped
\n2 T. Butter
\n2 Eggs
\n\u00be C. Whipping Cream, warmed
\n\u00bd C. ground Almonds
\n\u00bd tsp. Salt
\nDash Nutmeg
\n2oz. Cheddar Cheese, shredded (1\/2 C.)
\n\u00bc C. slivered Almonds<\/p>\n
Preheat oven to 400. Grease a 1 \u00bd qt. baking dish. In large saucepan, boil the potatoes until tender, about 15 minutes. Drain and place in large bowl. In medium nonstick skillet, saut\u00e9 onion in butter until tender, about 4 minutes. Add to potatoes. Using mixer, mash potatoes. Beat in the eggs, one at a time on low speed until smooth, a minute or so. Beat in the cream, then the ground almonds, salt and nutmeg. Spoon into prepared baking dish. Sprinkle with cheese and slivered almonds. Bake uncovered until golden brown, about 20 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 \u00bd lb. Potatoes, peeled and quartered 1 small Onion, chopped 2 T. Butter 2 Eggs \u00be C. Whipping Cream, warmed \u00bd C. ground Almonds \u00bd tsp. Salt Dash Nutmeg 2oz. Cheddar Cheese, shredded (1\/2 C.) \u00bc C. slivered Almonds Preheat oven to 400. Grease a 1 \u00bd qt. baking dish. In large saucepan, boil the potatoes until tender, about 15 minutes. Drain and place in large bowl. In medium nonstick skillet, saut\u00e9 onion in butter until tender, about 4…<\/p>\n