Serving Size: 4
Preparation Time: 0:30
- 1-1/4 lb potatoes Idaho—boil and peel, riced
- 1 each egg yolk
- 1 tbl butter—(1/2 oz)
- salt and pepper—to taste
- 1 tbl or so parmesan cheese—to taste
- Boil 3 medium Idaho potatoes in lightly salted water until they
are easily pierced by a knife. Peel them and rice them. If you do
not have a potato ricer, mash them well or rub through a wire
strainer. You want 1 lb riced potatoes, about 2-1/2 cups.
- Mix in the butter 1/2 oz=1 tbl. first and then the egg yolk.
(Save the white for another use.) Season with salt and pepper to
taste. Some people like a pinch of nutmeg, freshly ground.
- These can be put through a pastry bag with a star tube to use
as a border, or can be piped onto a lightly oiled cookie sheet and
baked in a 400 degrees F oven till nicely browned. If you are going
to put them under the broiler and want them to brown quickly, beat
an egg yolk with a pinch of salt and a tbl of water. Brush lightly
with this egg wash.
Croquette Potatoes: The mix can be chilled and
rolled into a broomstick shape (or balls, or pears, or what ever
shape you like) on a floured board, and cut into 2 inch lengths,
then dipped into beaten egg and then bread crumbs* or corn flakes
or slivered almonds and deep fried at 350 degrees F till golden
brown. Makes 12 pcs. (One of my favorite foods.)
*3 slices of very stale bread coarsely chopped
Steve's #14 Recipes:
- French Fried
- Lorette Pate a
©1996, Steve K. Holzinger. All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007