6 medium cooked and peeled potatoes
3 tablespoons of butter
4 tablespoons of heavy cream
salt and black pepper to taste
1/3 cup of biscuit flour
1/3 cup of grated Parmesan cheese
6 medium cooked and peeled potatoes
3 tablespoons of butter
4 tablespoons of heavy cream
salt and black pepper to taste
1/3 cup of biscuit flour
1/3 cup of grated Parmesan cheese
Mash the potatoes
Combine the butter and heavy cream, whisking well with a wooden spoon
Season to taste with salt and black pepper
Grease 16 individual muffin tin cups and sprinkle with the mixture of cheese and biscuit flour
Fill with the potato purée and press firmly
Cover with aluminum foil and bake in a hot oven (220°C) for 20 minutes
Let it cool, then carefully remove from molds
Heat in the oven when serving time arrives
Serves with ham, makes 16 units
NOTICE: For a dinner party of 15 people, prepare 2 batches.
