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6 medium-size potatoes, peeled 6
2 egg yolks, beaten 2
1/4 cup butter 60 g
salt and pepper
pinch grated nutmeg
1 egg, beaten 1
Preheat the oven to 400°F/200°C.
Boil the potatoes in salted water. When soft but not mushy, drain. Return to pan, and shake gently over medium heat to dry thoroughly.
Mash and blend in the egg yolks and butter. Season and add a pinch of nutmeg.
Pass the potatoes through a strainer or food mill.
Lightly oil a baking sheet. Fill a piping bag with the potato mixture and fit with a star-shaped nozzle. Pipe the mixture onto the sheet, forming small cones.
Bake in the oven for 15 minutes.
Take out and brush the cones with the beaten egg. Return to the oven for 4 minutes to brown. Serve immediately.
2 egg yolks, beaten 2
1/4 cup butter 60 g
salt and pepper
pinch grated nutmeg
1 egg, beaten 1
Preheat the oven to 400°F/200°C.
Boil the potatoes in salted water. When soft but not mushy, drain. Return to pan, and shake gently over medium heat to dry thoroughly.
Mash and blend in the egg yolks and butter. Season and add a pinch of nutmeg.
Pass the potatoes through a strainer or food mill.
Lightly oil a baking sheet. Fill a piping bag with the potato mixture and fit with a star-shaped nozzle. Pipe the mixture onto the sheet, forming small cones.
Bake in the oven for 15 minutes.
Take out and brush the cones with the beaten egg. Return to the oven for 4 minutes to brown. Serve immediately.
