1 1/2 kg of peeled potatoes
3/4 cup of milk
1/2 cup of butter or margarine
salt and black pepper to taste
5 egg yolks
1 egg, beaten
1/2 teaspoon of salt
1 1/2 kg of peeled potatoes
3/4 cup of milk
1/2 cup of butter or margarine
salt and black pepper to taste
5 egg yolks
1 egg, beaten
1/2 teaspoon of salt
Boil the potatoes in simmering water for 15 to 20 minutes (or test them with a fork to see if they're tender)
Drain, return to the pan, and dry them over low heat for 1 to 2 minutes
Mash the potatoes
Add milk, butter or margarine, salt, and black pepper to taste
Beat the mixture over low heat until it's light
Remove from the heat and let cool slightly
Add egg yolks, beating constantly, and let cool
Refrigerate well covered
You can prepare the potatoes up to this point in the recipe 12 hours in advance, but ensure they're tender enough to be passed through a pastry bag when cooled
About an hour before serving, shape the potatoes into stars or rosettes on a baking sheet and form a border around one or two trivets that can be lifted into the oven
You can also place them in a greased muffin tin, forming balls and brushing with beaten egg and salt
Just before serving, bake in a hot oven (220°C) for 8 to 10 minutes or until golden brown
Serve at 10 degrees.
